Greek Couscous Salad (Fresh, Flavorful, and Easy!)

This Greek Couscous Salad is a vibrant, flavorful, and incredibly satisfying dish that’s perfect for a light lunch, a side dish, or a potluck contribution! It combines fluffy pearled couscous with a medley of fresh vegetables, including cucumber, bell peppers, red onion, and cherry tomatoes, all tossed in a bright and zesty lemon-herb dressing. I love how this recipe is both easy to make and packed with Mediterranean flavors. It’s a healthy and delicious salad that’s sure to be a hit!

Why You’ll Love This Greek Couscous Salad

• Fresh and Flavorful: The combination of fresh vegetables, herbs, and a zesty lemon dressing creates a bright and refreshing salad.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Versatile: Serve it as a side dish, a light meal, or a potluck contribution.
• Make-Ahead Friendly: This salad can be made ahead of time and stored in the refrigerator.
• Healthy and Nutritious: Packed with vegetables and protein-rich chickpeas, this salad is a wholesome and satisfying option.

Ingredients for Greek Couscous Salad

Here’s what you’ll need to make this vibrant salad. The full list with measurements is in the recipe card below.

Salad

• Roasted garlic & olive oil pearled couscous (Grain) Specific type mentioned, use regular if unavailable
• English cucumber (or hothouse cucumber), coarsely chopped (Vegetable)
• Bell peppers (1 red, 1 green, 1 yellow), coarsely chopped (Vegetable)
• Red onion, chopped (Vegetable)
• Cherry tomatoes, halved (Vegetable)
• Flat-leaf Italian parsley, finely chopped (Herb)
• Chickpeas (Beans)
• Feta cheese (to taste) (Dairy)
• Lemon, cut into wedges (Fruit)

Salad Dressing

• Red wine vinegar (Acid)
• Olive oil (Oil)
• Lemon (Fruit)
• Minced garlic (Aromatic)
• Dried oregano (Herb)
• Dijon-style mustard (Condiment)
• Salt (Seasoning)
• Pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Greek Couscous Salad as is, but here are a few ideas for variations:

• Different Couscous: Use plain couscous or a different flavored couscous mix.
• Add More Vegetables: Toss in some Kalamata olives, artichoke hearts, or roasted red peppers.
• Different Herbs: Use fresh mint, dill, or basil instead of or in addition to parsley.
• Make it a Meal: Add some grilled chicken, shrimp, or tofu for extra protein.
• Different Cheese: Use crumbled goat cheese or shaved Parmesan cheese instead of feta.

How to Make Greek Couscous Salad

Let me show you how easy it is to make this Greek Couscous Salad:

Prepare the Couscous

1. I prepare the couscous mix according to package instructions, making sure to add in the seasoning mix. If you don’t use couscous from a package, you’ll want to add some of your favorite seasonings because a lot of the flavor in this salad comes from that seasoning.

Prep the Veggies

1. While the couscous is cooking, I prep the veggies: I coarsely chop the cucumber, peppers, red onion, and cherry tomatoes.
2. I finely chop the parsley. To take the bite out of the raw red onion, you can soak it in cold water (or freshly squeezed lemon juice) for about 10 minutes.

Prepare Chickpeas

1. Drain and rinse

Make the Dressing

1. I prepare the dressing by adding all the dressing ingredients to a mason jar. I juice the lemon to get 1 tablespoon of lemon juice. I season with salt and pepper (I add about 1 teaspoon salt and ½ teaspoon pepper, but add to your preference).
2. I seal the jar and shake until combined.

Assemble and Serve (For Immediate Serving)

1. I add the prepared couscous to a large bowl and allow it to cool.
2. I add in all the veggies and chickpeas.
3. I add in some feta cheese, freshly squeezed lemon, salt and pepper to taste, and the dressing. Only dress what you will enjoy as this salad doesn’t sit well for a long time with the dressing.

Assemble for Meal Prep

1. I divide the dressing evenly into 6 small containers.
2. I divide the couscous evenly among 6 meal prep containers.
3. Next, I add in equal parts of all the chopped veggies and chickpeas.
4. I add a lemon wedge, some feta cheese, and cover everything with some salt and pepper. To enjoy, add the dressing, squeeze the lemon over everything, stir together, and eat!

Tips and Tricks for the BEST Couscous Salad

Here are my secrets for making this salad truly exceptional:

• Use Pearled Couscous: Pearled couscous (also known as Israeli couscous) has a larger, chewier texture that works well in this salad.
• Don’t Overcook the Couscous: Cook the couscous according to package directions, until it’s tender but still has a slight bite to it.
• Fresh Herbs: Fresh parsley adds a bright, herbaceous flavor to the salad.
• Roast the Chickpeas (Optional): For extra flavor and texture, you can roast the chickpeas in the oven or air fryer until crispy.
• Dress Just Before Serving: To prevent the salad from becoming soggy, dress it just before serving.

How to Serve

This Greek Couscous Salad is perfect for:

• Side Dish: A refreshing and flavorful side dish for grilled meats, fish, or poultry.
• Light Meal: Enjoy it as a light lunch or dinner.
• Potlucks and Picnics: Easy to transport and serve at potlucks and picnics.
• Meal Prep: A great option for meal prepping lunches or dinners.

Make Ahead and Storage

You can prepare the couscous and chop the vegetables ahead of time. Store them separately in the refrigerator. Combine and dress the salad just before serving. Leftover salad can be stored in the refrigerator for up to 3 days (without dressing).

FAQs about Greek Couscous Salad

• Can I use a different type of couscous?
  • Pearled couscous is recommended for its texture, but you can use regular couscous if you prefer.
• Can I make this without the feta cheese?
  • Yes, you can omit the feta cheese for a vegan option.
• Can I use a different type of dressing?
  • Yes, you can.

Enjoy this fresh, flavorful, and easy-to-make Greek Couscous Salad! It’s a perfect side dish or light meal for any occasion.

Greek Couscous Salad

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 6 1x
• Category: Salad, Side Dish, Main Course, Meal Prep
• Cuisine: Mediterranean

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Description

This vibrant and flavorful Greek Couscous Salad is a delicious and healthy meal or side dish. It combines pearled couscous, fresh vegetables, chickpeas, feta cheese, and a zesty lemon-herb dressing. It’s perfect for meal prep, potlucks, or a light and refreshing lunch or dinner.

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Ingredients

Scale 1x2x3x

For the Salad:

• 2 (4.7-ounce) packages roasted garlic & olive oil pearled couscous (Israeli couscous), cooked according to package directions (such as Near East brand)
• 1 English cucumber (or hothouse cucumber), coarsely chopped
• 3 bell peppers (1 red, 1 green, 1 yellow), coarsely chopped
• 1/2 large red onion, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup flat-leaf Italian parsley, finely chopped
• 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
• Feta cheese, crumbled, to taste
• 1 lemon, cut into wedges (for serving)

For the Salad Dressing:

• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon (about 2–3 tablespoons)
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• Salt, to taste
• Black pepper, to taste

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Instructions

• Cook Couscous: Prepare the pearled couscous according to the package directions, making sure to include the seasoning packet that comes with the couscous. This provides a significant amount of flavor to the salad. Let the couscous cool completely.

• Prepare Vegetables: While the couscous is cooking (or cooling), chop the cucumber, bell peppers, red onion, and halve the cherry tomatoes. Finely chop the parsley.

• Soak Red Onion (Optional): If you find the flavor of raw red onion too strong, you can soak the chopped red onion in cold water (or fresh lemon juice) for about 10 minutes to mellow the flavor. Drain well before adding to the salad.

• Roast Chickpeas (Optional): If desired, for extra texture and flavor, you can roast the chickpeas. Toss the drained and rinsed chickpeas with a little olive oil, salt, and pepper. Roast in a 400°F (200°C) oven for 20-30 minutes, or air fry until crispy.

• Make Dressing: In a small mason jar with a tight-fitting lid (or a small bowl), combine the red wine vinegar, olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper. Seal the jar and shake vigorously (or whisk in a bowl) until the dressing is well combined and emulsified.

• Assemble Salad (For Immediate Serving): In a large bowl, combine the cooled cooked couscous, chopped cucumber, chopped bell peppers, chopped red onion, halved cherry tomatoes, chopped parsley, and drained/rinsed (and optionally roasted) chickpeas. Add crumbled feta cheese to taste. Squeeze fresh lemon juice over the salad.

• Dress Salad (For Immediate Serving): Pour the dressing over the salad and toss gently to combine. Only dress the portion of salad you plan to eat immediately, as dressed salad does not store well.

• Assemble for Meal Prep:

  • Divide the dressing evenly among 6 small, airtight containers.
  • Divide the cooled cooked couscous evenly among 6 meal prep containers.
  • Divide the chopped vegetables and chickpeas evenly among the meal prep containers, on top of the couscous.
  • Add a lemon wedge to each container.
  • Sprinkle feta cheese over each container (or store feta separately to maintain its texture).
  • Season with salt and pepper.
  • Seal the containers tightly.

• Meal Prep Serving: To serve (from meal prep containers), pour the dressing from the small container over the salad, squeeze the lemon wedge over the top, stir to combine, and enjoy.

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Notes

• Pearled Couscous: Pearled couscous (also called Israeli couscous) is larger and chewier than regular couscous. The recipe specifies a roasted garlic & olive oil flavor for added flavor. If using plain couscous, be sure to season it well.
• Vegetables: You can adjust the amounts of vegetables to your preference.
• Chickpeas: Roasting the chickpeas adds a nice crunchy texture, but it’s optional.
• Feta Cheese: Use crumbled feta cheese to taste.
• Dressing: The dressing can be made ahead of time and stored in the refrigerator.
• Serving Suggestions: Enjoy
• Storage (Undressed Salad): The undressed salad ingredients (couscous, vegetables, chickpeas, feta) can be stored separately in the refrigerator for up to 3 days. The dressing can also be stored separately. Combine and dress just before serving.