This delicious Mediterranean Couscous Salad combines couscous with cucumber, red onion, tomatoes, garbanzo beans, Kalamata Olives, and feta cheese, all drizzled with an easy three-ingredient lemon vinaigrette. I love to serve it for a light summer lunch or dinner.
This simple salad is the perfect side dish for grilled marinated chicken and lemon pepper baked cod. We enjoy taking this salad to picnics and potlucks. This tasty dish is even more flavorful the next day.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pearl couscous: I use a brand called Rice Select
- Vinegar: Red or white wine vinegar, apple cider vinegar, or champagne vinegar.
- English cucumber: They work best for this recipe because they have thinner skins and fewer seeds; therefore, they hold less water. However, in a pinch, you can use standard Persian cucumbers.
- Tomatoes: I use grape tomatoes because the flavor is particularly sweet and tasty. However, you can use any fresh sun-ripened tomatoes.
- Kalamata olives: These are jarred Greek olives. Make sure they are pitted.
- Feta cheese: If you do not like Feta, try queso fresco or Cotija. They are mild, crumbly Mexican cheeses that are widely available at most grocery stores. It will no longer be an authentic Mediterranean dish, but it will still be delicious.
- Fresh herbs: such as basil, parsley, mint, dill, or lemon zest.
How to make Couscous salad
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Whisk the olive oil, white wine vinegar, lemon juice, honey, and pepper in a small bowl. Cook the couscous in a saucepan and let it cool a bit while you cut the vegetables.
Now, gently stir together the cooled couscous, cucumber, red onion, grape tomatoes, garbanzo beans (also known as chickpeas), Kalamata Olives, Feta Cheese, and basil ribbons. Pour the lemon vinaigrette over the pasta salad and toss to coat. Refrigerate until ready to serve.
Preparation Tips and Storage
- Chop the vegetables and olives into bite-size pieces to get a little bit of everything in each bite and a uniform texture.
- Add pine nuts, slivered almonds, or chopped walnuts for more protein and texture.
- The Kalamata Olives and Feta are naturally salty, so hold back on the salt.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- I do not recommend freezing this recipe.
Serving Suggestions for Couscous Salad
- Chicken: roasted chicken, lemon pepper chicken, chicken caprese, and bruschetta chicken
- Shrimp: grilled shrimp, shrimp scampi, and coconut shrimp
- Soup: lemon chicken orzo soup, Tuscan white bean soup, and avgolemono soup
More Mediterranean Recipes
Couscous Salad Recipe
Ingredients
Lemon Vinaigrette
- ¼ cup olive oil
- 1 tablespoon white wine vinegar or red wine vinegar
- 1 lemon juiced (about 2 tablesspoons)
- 1-2 tablespoons honey
- ¼ teaspoon fresh ground black pepper
Couscous Salad
- 2¼ cups cool water
- ½ teaspoon salt
- 1½ teaspoons olive oil
- 1½ cups uncooked pearl couscous
- ⅔ cup chopped English cucumber
- ⅓ cup chopped red onion
- ⅔ cup quartered grape or cherry tomatoes
- ⅔ cup garbanzo beans
- ½ cup sliced Kalamata Olives
- ¼ cup crumbled feta cheese
- ¼ cup loosely packed basil ribbons or chopped parsley
Instructions
- In a small bowl, whisk the olive oil, white wine vinegar, lemon juice, honey, and pepper.
- Bring water to a boil, add the salt and olive oil. Stir in the pearl couscous. Reduce heat, cover, and simmer for 8-10 minutes or until the water is absorbed, stirring once or twice. Remove the lid and let it cool, stirring several times.
- In a large bowl, combine the cooled couscous, cucumber, red onion, grape tomatoes, garbanzo beans, Kalamata Olives, Feta Cheese, and basil ribbons. Drizzle with the lemon vinaigrette and toss to coat.
Notes
- Chop the vegetables and olives into bite-size pieces to get a little bit of everything in each bite and a uniform texture.
- Add pine nuts, slivered almonds, or chopped walnuts for more protein and texture.
- The Kalamata Olives and Feta are naturally salty, so hold back on the salt.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- I do not recommend freezing this recipe.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Erin
This salad looks amazingly delicious! Love it!
Monidipa
Thank you for sharing your couscous salad recipe! I loved how easy it was to follow and the end result was absolutely delicious. The combination of flavors was spot on and the addition of the chickpeas made it filling yet still light. Can’t wait to make it again!
Beth Pierce
Thanks so much! Other fresh veggies to consider adding or substituting are red bell peppers, corn, carrots, shallots, or zucchini.
Jenny
I love cous cous, it makes such a great alternative to a sandwich at lunchtime
Beth Pierce
So true!
Rhian
I’ve got some cous cous in my cupboard but can’t remember when I last made it. This sounds like a lovely couscous salad, I may need to try it out
Zab Zaria
My hubby really enjoyed this recipe and he wants me This is going to be on a regular rotation at our house! Thank you!
Jupiter Hadley
What a refreshing and light salad! I served it with some grilled chicken and we all enjoyed it!
Laura
Sounds absolutely wonderful! I love these types of salads in the summer. Just printed this one for later use, many thanks!!!
Tammy
This salad just screams summer! It so fresh and bursting with wonderful flavors. A perfect side to so many dishes…I’d love this for lunch today even 😀
adriana
This looks so good! What a great recipe idea!
karen
I looooove couscous but never had a couscous salad! I can’t wait to make your recipe! I will let you know how it turns out!
Marie Cris Angeles
This couscous salad was so delicious and easy to prepare. I love this recipe, and can’t wait to make it again. The family is already asking.
Samantha Donnelly
I do love couscous and it is so versatile, you can add so many different flavours to it. Definitely something we eat more in the summer
Beth Pierce
So true! Other fresh veggies to consider adding or substituting are red bell peppers, corn, carrots, shallots, or zucchini.
Yeah Lifestyle
I love cous cous. It makes a nice snack as well as being part of a meal. I will be giving this recipe a try out later on this week
Beth Pierce
Thanks, enjoy! My husband and I enjoy taking this salad to picnics and potlucks. This tasty dish is even more flavorful the next day
Lavanda
I absolutely love trying out new dishes, especially ones that are packed with fresh and vibrant flavors. Your recipe is not only delicious but also incredibly easy to follow.
Beth Pierce
Thanks, Lavanda! So glad that you enjoyed it!
Natalie
This salad was delicious! I omitted the garbanzo beans and doubled every other veggie. Such a refreshing summer side.
Beth Pierce
Thanks Natalie! So glad that you enjoyed it!
Kushigalu
My favorite salad recipe. It is so delicious.