Greek Couscous Salad

This Greek Couscous Salad is everything you love about a classic Greek salad — just a little heartier. It comes together in under 15 minutes using regular couscous (not pearl or Israeli couscous), making it a straightforward, satisfying dish that works as a side meal-prep lunch, or crowd-friendly potluck favorite. It travels well and somehow tastes even better after a little time in the fridge. Tossed with a bright lemon-oregano dressing, fresh parsley and mint, salty feta, and briny Kalamata olives, every bite is fresh, vibrant, and packed with Mediterranean flavor.

What stands out

Ready in 15 minutes: Couscous cooks in 5 – the rest is just chopping and tossing.

Better the next day: The lemon-oregano dressing soak into the couscous and the flavors deepen.

Customizable: Swap in chickpeas, artichoke hearts, sun-dried tomatoes, or grilled chicken. The options are endless.

Great for meal prep: This couscous salad holds up in the fridge for 3-4 days without getting soggy.

Kitchen tip

Allow the dressed couscous salad to sit for about 10 minutes before serving to absorb all the flavors.

Substitutions and Variations for Greek Couscous Salad

1. Make it a complete meal: Add grilled chicken, shrimp, or chickpeas for protein.
2. Add more Mediterranean flair: Toss in artichoke hearts, sun-dried tomatoes, roasted red peppers, or a handful of pine nuts.
3. Vegan version: Skip the feta altogether or use a dairy-free crumble.
4. Grains: Couscous and orzo are also, if you don’t want to use quinoa.

How to Store Greek Couscous Salad

• Fridge: Lasts 3-4 days in an airtight container.
• Freezer: Not recommended. (Cucumber and tomato don’t freeze well.)
• Meal prep: Store undressed in the fridge up to 4 days. The dressing can be kept in a separate container or mixed in – it holds up well since couscous doesn’t get mushy like some grains.
• Refresh leftovers: Squeeze a little extra lemon juice and a drizzle of olive oil before serving to bring your salad back to life.

Serve it with

• Proteins like our Chicken Souvlaki Skewers or these Salmon Skewers.
• Our Hummus Recipe.
• This to-die-for Honey and Feta Pita.
• A dollop of homemade Tzatziki.

Questions

Can i make this with something other than couscous?

Certainly, you can make this with cooked quinoa, orzo, or bulgur wheat.

How do i know if the couscous is done cooking?

It should be nice and fluffy, and not clump up when you stir it with a fork. The water should be evaporated from the pan. If there’s still water in the bottom of the pan, cook for another few minutes.

Is this couscous salad good for meal prep? How should i store it?

Yes! It will last for about 3-4 days in the refrigerator in an airtight container. You can store it dressed or undressed, since couscous doesn’t get mushy like other grains.

Is this couscous salad vegan or dairy-free?

You can easily make this vegan and dairy-free by omitting the feta cheese. Optionally, you can replace it with your favorite vegan crumbled cheese.

Ingredients

Makes 4 bowls

• 1 cup couscous, regular, not pearl
• 1 cup boiling water
• 1 pinch salt
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, chopped
• ½ cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• salt and pepper, to taste
• ½ cup feta cheese, crumbled
• ½ cup Kalamata olives, sliced (optional)

Equipment

• Cutting Board
• Chefs Knife
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Medium Pot
• Mixing Bowls

Method

The Couscous

1. Pour 1 cup boiling water over 1 cup couscous with a pinch of salt in a bowl. Cover tightly with a lid (a plate works fine), and let sit 5 minutes. Fluff with a fork and let cool slightly — it doesn't need to be cold, just not steaming.

The Veggies

1. While the couscous sits dice the cucumber, halve the tomatoes, finely dice the red onion, chop the parsley and mint.

The Dressing

1. Whisk together lemon juice, olive oil, dried oregano, salt, and pepper in a small bowl. Taste and adjust — it should be bright and punchy since the couscous will absorb some of the flavor. If you want some sweetness, feel free to add some honey dijon mustard as well.

Toss

1. Add all vegetables and herbs to the cooled couscous. Pour dressing over and toss well. Gently fold in crumbled feta and olives (if using).

Let It Sit

1. Let the tossed salad rest for 10 minutes before serving so the couscous absorbs the dressing and everything comes together. Taste and adjust for salt and enjoy!

Kitchen notes

Tip:

Fluff the couscous with a fork and let it cool slightly before mixing. Use fresh lemon juice and good-quality feta for the best flavor. Onion Tip: Soak diced red onion in cold water for 5–10 minutes to mellow the sharp bite. Substitutions: Use quinoa, orzo, or pearl couscous instead of regular couscous; swap parsley or mint for dill; skip olives or add chickpeas or grilled chicken for added protein. Storage: Refrigerate in an airtight container for up to 4 days. This couscous salad tastes even better after sitting — toss and add extra lemon before serving if needed.