Light, Herby, and Effortlessly Fresh
Some days call for a salad that feels more like a meal without weighing you down. This greek couscous salad with feta and herbs is my answer to that craving. It’s bright, quick, and full of flavour—the kind of dish that tastes good warm, cold, or somewhere in between.
I started making it as a way to use up leftover couscous and now it’s become one of my weekly staples. The fluffy grains soak up the lemony dressing perfectly, the feta adds creaminess, and the herbs keep it lively. If you prefer something heartier, you might like my lentil greek salad with spinach and feta. For a warm version, the roasted tomato greek salad with feta hits the same notes in a different way. You can always check out all my favourite greek salads with feta for more ideas that mix grains, greens, and that unmistakable briny cheese.
Ingredients (Serves 4)
- 200 g couscous
- 250 ml vegetable stock or hot water
- 150 g feta cheese, crumbled
- 10 cherry tomatoes, halved
- ½ cucumber, diced
- ½ small red onion, finely sliced
- handful of kalamata olives, pitted
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- handful of fresh parsley and mint, finely chopped
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Couscous cooks in minutes, so keep an eye on it—over-soaking makes it clumpy. I always use hot vegetable stock rather than plain water; it adds depth without overpowering the other flavours.
A mix of parsley and mint works best for that fresh, fragrant finish. Flat-leaf parsley gives a clean herbal taste, while mint lifts everything with its cool sweetness.
Equipment Needed
You’ll need a heatproof bowl, a fork for fluffing the couscous, and a mixing bowl for assembling the salad. A small jar or whisk is useful for combining the dressing. If you’re serving it cold, a glass or ceramic bowl helps keep it chilled. For picnics or lunches, pack it in individual containers—it travels well and tastes even better the next day.
Instructions
Pour the hot stock over the couscous in a heatproof bowl, cover, and let it sit for five minutes. Fluff with a fork to separate the grains, then leave to cool slightly.
In a large bowl, combine the tomatoes, cucumber, onion, and olives. Whisk together olive oil, lemon juice, zest, salt, and pepper. Add the couscous and herbs, toss gently, and crumble feta on top just before serving.
Cooking Technique and Recommendations
Fluffing the couscous properly is key. Use a fork, not a spoon—it keeps the texture light and airy. If you like your dressing to cling more evenly, drizzle it while the couscous is still a little warm. Always taste before adding feta. It’s easy to oversalt, especially if your stock is seasoned. The feta brings plenty of salt on its own.
What to Serve with This Recipe
This salad goes beautifully with grilled chicken, salmon, or halloumi. It’s also a lovely side to a simple green salad or roasted vegetables. If you’re putting together a spread, pair it with the chickpea greek salad with feta and red onion or the grilled vegetable greek salad for contrast. You can also browse all my greek salad recipes with feta to find more combinations that work together.
Wine and Beer Pairings
A chilled sauvignon blanc or vermentino pairs beautifully here. Both wines highlight the lemon and herbs without clashing with the feta’s saltiness. For beer, try a pale lager or a citrusy IPA. The gentle bitterness complements the olive oil and keeps the palate fresh.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, it keeps well for two to three days. Just add the herbs and feta before serving for freshness.
Can I use pearl couscous instead?
Absolutely, though it needs a bit more cooking time. It gives a slightly chewier texture, which works nicely.
Can I serve it warm?
Yes, it’s delicious warm, room temperature, or chilled.
Can I use other grains?
Quinoa or bulgur wheat both work as good alternatives.
Can I make it vegan?
Yes, swap feta for a plant-based cheese or leave it out entirely.
Tips for Success When Making Greek Couscous Salad
Use freshly chopped herbs—dried ones won’t give you the same fragrance. Don’t rush the couscous. Letting it steam properly ensures it stays fluffy and light, which is key to this salad’s texture.
Recipe Variation Suggestions
Add roasted courgettes or aubergine for extra depth. A few chopped sun-dried tomatoes also bring a lovely sweetness that complements the feta. For something fruity, toss in a handful of pomegranate seeds or sliced grapes—they brighten the salad and add a gentle burst of flavour.
Storage and Reheating Greek Couscous Salad
Keep leftovers in an airtight container in the fridge for up to three days. Serve cold or at room temperature. Avoid reheating—it dries out the couscous and changes the texture of the feta.
Health Benefits and Dietary Alternatives
Couscous is light and easy to digest, while feta adds protein and calcium. Olive oil provides healthy fats and herbs deliver antioxidants. For a gluten-free version, use quinoa instead of couscous. To make it vegan, swap the feta for a dairy-free cheese or roasted chickpeas for extra protein.
Greek Couscous Salad with Feta and Herbs
Ingredients
- 200 g couscous
- 250 ml vegetable stock
- 150 g feta cheese crumbled
- 10 cherry tomatoes halved
- ½ cucumber diced
- ½ red onion small, finely sliced
- handful kalamata olives pitted
- 2 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ handful fresh parsley finely chopped
- ½ handful fresh mint finely chopped
- pinch sea salt
- black pepper to taste
Instructions
- Pour the hot stock over the couscous in a heatproof bowl, cover, and let it sit for five minutes. Fluff with a fork to separate the grains, then leave to cool slightly.
- In a large bowl, combine the tomatoes, cucumber, onion, and olives. Whisk together olive oil, lemon juice, zest, salt, and pepper. Add the couscous and herbs, toss gently, and crumble feta on top just before serving.