This Greek Couscous Salad is a fresh and colorful side dish that becomes even more delicious after sitting in the fridge for a while! Dressed in a simple lemon olive oil dressing, it’s bright and flavorful, easy enough for a busy weeknight, yet special enough for picnics, potlucks, and summer gatherings.
Why You’ll Love This Greek Couscous Salad
This fresh couscous salad is light, satisfying, and full of classic Greek-inspired flavor. It comes together quickly with simple ingredients and is easy to customize based on what you have in your fridge.
You’ll love this recipe because:
- Ready in about 20 minutes
- It’s fresh, colorful and delicious.
- Great for meal prep
- Perfect for picnics and potlucks.
- Good to eat as a side dish or simple lunch box
- It’s vegetarian and easy to customize.
Tips for the Best Greek Couscous Salad
Let the couscous cool slightly.
If you use warm couscous, the vegetables may soften too quickly. Let cool for a few minutes before adding fresh ingredients.
Use Fresh Herbs
Fresh parsley, dill, and mint give this salad a bright, fresh flavor. Dried herbs may have a little effect, but fresh herbs make a big difference.
Sow cucumber seeds if necessary
If your cucumber has a lot of large seeds or feels particularly watery, scoop out the center before dicing. This will prevent the salad from becoming watery.
Add feta at the end
Gently fold in the feta cheese at the end to keep it in soft little crumbs and not disappear into the salad.
Get ahead
This salad tastes better if you let it cool for a while. Save some herbs and feta cheese to sprinkle on top before serving.
easy transformation
Add Chicken
Try grilled chicken, rotisserie chicken, or chopped roast chicken on a salad for a quick dinner.
Add more vegetables
Try adding bell peppers, artichoke hearts, kalamata olives, spinach, roasted zucchini, or chopped romaine.
Make it more Mediterranean
For extra flavor, add roasted red peppers, sun-dried tomatoes, or pepperoncini.
Use Orzona Cauliflower Rice Instead
Transform Greek orzo salad by swapping couscous for cooked orzo pasta or cauliflower rice for a low-carb option.
Meal Preparation and Storage
Store Greek couscous salad in an airtight container in the refrigerator for up to 1 hour. 4 days.
As the salad cooks, the cucumbers may release some moisture, so give them a quick stir before serving. If necessary, refresh the flavor with a drizzle of olive oil or a drizzle of lemon juice.
For the best texture, add feta cheese and fresh herbs just before serving.
More hearty salad recipes:
Greek Couscous Salad
This Greek Couscous Salad is a fresh and colorful side dish that becomes even more delicious after sitting in the fridge for a while!
Serving Size: 6
- 1 cup dry couscous
- 1 cup Chicken or vegetable broth
- 1 cup cherry tomatoes bad things
- 1 large in size british cucumbers diced
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh mint optional
- 15 oz. chickpeas Rinse and drain
Lemon Balsamic Vinaigrette
- Bring broth to a boil in a small saucepan. Stir in the couscous, cover and remove from the heat.Leave it for 5 minutes and then whip it with a fork. Transfer the couscous to a large bowl and let cool slightly.
Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and finely chop the fresh herbs.
In a small bowl or jar, mix olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Place tomatoes, cucumber, red onion, parsley, dill, mint, chickpeas and feta cheese in bowl with couscous.Pour the vinaigrette over the salad and toss lightly until everything is evenly coated.
- Serve immediately, or refrigerate for 20 to 30 minutes to allow the flavors to combine.Taste before serving and adjust seasoning, if necessary, by adding more lemon juice, salt, pepper, or herbs.
