Greek Couscous Salad with Feta and Herbs
This easy Greek couscous salad brings together fluffy couscous, feta, herbs, cucumber, and lemon dressing for a bright, zesty dish that’s quick to prepare. Perfect for summer lunches, picnics, or as a simple Mediterranean side bursting with fresh flavour and texture.
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.
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.
Nutrition
Calories: 270kcalCarbohydrates: 29gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 440mgPotassium: 310mgFiber: 3gSugar: 3gVitamin A: 950IUCalcium: 170mgIron: 1.2mg
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