Mediterranean Couscous Salad

I threw this salad together on a whim one summer afternoon when the farmers market haul was too beautiful to ignore. The couscous fluffed up while I sat on the porch with iced tea, and by the time I tossed everything together, the kitchen smelled like lemon and mint. It became my go-to whenever I needed something bright and filling without turning on the oven.

The first time I brought this to a backyard gathering, someone asked if I had catered it. I laughed because I had made it in pajamas that morning, barely awake, while the coffee brewed. It sat in the fridge until we left, and by then the dressing had soaked into every grain. That bowl came home empty, and I have been making double batches ever since.

Ingredients

• Couscous: Use the smallest grain you can find so it stays light and fluffy, and always let it steam covered so it absorbs the water evenly without turning gummy.
• Cherry tomatoes: Halve them so their sweet juice mingles with the dressing, and choose ripe ones that give slightly when you press them.
• Cucumber: English cucumbers work best because they have fewer seeds and a thinner skin, which means no watery puddles at the bottom of the bowl.
• Red bell pepper: Dice it small so you get a little sweetness and crunch in every forkful without overpowering the other vegetables.
• Red onion: Chop it fine and rinse it under cold water if you want to mellow the sharpness without losing that crisp bite.
• Kalamata olives: Pitted and halved, they add a rich, briny depth that balances the brightness of the lemon and herbs.
• Fresh parsley and mint: Chop them just before tossing so they stay vibrant and aromatic, and do not skip the mint because it makes the whole salad sing.
• Feta cheese: Crumble it by hand instead of buying pre-crumbled so it stays creamy and does not dry out before you fold it in.
• Extra-virgin olive oil: Use a fruity, peppery one for the dressing because it adds body and flavor that a lighter oil cannot match.
• Lemon juice: Squeeze it fresh right before whisking so the acidity stays sharp and clean, and taste as you go to avoid overdoing it.
• Dijon mustard: Just a teaspoon helps the dressing emulsify and cling to every ingredient without tasting mustardy.
• Garlic: Mince it fine or use a press so it distributes evenly and does not leave big bites of raw garlic lurking in the bowl.

Instructions

Steam the couscous:

Pour boiling water over the couscous, olive oil, and salt in a large bowl, stir once, then cover tightly with a plate or lid and let it sit for five minutes until fluffy. Fluff it with a fork and spread it out to cool so it does not clump.

Prep the vegetables:

While the couscous steams, halve the tomatoes, dice the cucumber and bell pepper, chop the onion, and pit and halve the olives so everything is ready to toss. Chop the parsley and mint last so they stay fresh and fragrant.

Whisk the dressing:

Combine the olive oil, lemon juice, Dijon, minced garlic, oregano, salt, and pepper in a small bowl and whisk hard until it thickens and turns creamy. Taste it on a piece of cucumber to check the balance before you pour it over the salad.

Toss the salad:

Add all the vegetables and herbs to the cooled couscous, drizzle the dressing over the top, and toss gently with your hands or a big spoon until everything is coated. Fold in the feta at the end so it stays in chunks and does not turn into a paste.

Let it rest:

Serve it right away if you are hungry, or cover and refrigerate it for thirty minutes so the flavors meld and the couscous soaks up the dressing. Either way, taste and adjust the salt, lemon, or pepper before serving.

Save

One evening I served this alongside grilled lamb chops for friends who had never tried couscous before. They kept going back for seconds, scraping the bowl with their forks, and one of them admitted she thought couscous was a grain you had to cook like rice. We laughed about it, and she texted me the next week asking for the recipe because she had already made it twice.

Make It Your Own

You can turn this into a heartier main dish by tossing in grilled chicken, roasted chickpeas, or canned tuna. I have also added diced avocado, toasted pine nuts, and even pomegranate seeds when I wanted something a little fancier. If you want to go vegan, skip the feta or use a plant-based crumble, and the salad will still have plenty of flavor from the olives and herbs.

How to Store and Serve

This salad keeps well in the fridge for up to two days if you store it in an airtight container, and the flavors actually deepen overnight. Just give it a good stir before serving because the dressing can settle at the bottom. If you are making it ahead for a party, wait to add the feta and fresh herbs until right before you serve so they stay bright and creamy.

Final Touches

Serve it chilled or at room temperature depending on your mood, and pair it with grilled fish, roasted vegetables, or crusty bread. If you have leftovers, they make a perfect lunch the next day, either on their own or stuffed into a pita with extra greens.

• Rinse the red onion under cold water if you find raw onion too sharp, and it will still add crunch without the bite.
• Toast a handful of slivered almonds or sunflower seeds and sprinkle them on top for extra texture and a nutty finish.
• If the salad seems dry after it has been in the fridge, drizzle a little more olive oil and lemon juice over it before serving to wake up the flavors.

Save

This salad has become my answer to busy weeknights, last-minute guests, and days when I want something nourishing without a lot of fuss. I hope it finds a place in your kitchen the same way it did in mine.

Recipe Questions & Answers

→ What type of couscous works best?

Use regular or Israeli couscous for best texture; pre-toasting enhances flavor but is optional.

→ Can this dish be made vegan?

Yes, simply omit feta cheese or substitute with a plant-based alternative.

→ How long should the couscous soak?

Pour boiling water over couscous and cover for 5 minutes before fluffing with a fork.

→ What dressing ingredients complement the flavors?

A dressing of olive oil, lemon juice, Dijon mustard, garlic, and oregano highlights the freshness and adds zest.

→ Can additional proteins be added?

Yes, grilled chicken, chickpeas, or tuna are great options to enrich the dish.

→ Is it better served freshly prepared or chilled?

Both work well; chilling for 30 minutes helps meld the flavors, but it’s equally tasty served immediately.