My Greek couscous salad recipe is vibrant and bursting with bold Mediterranean flavors. Made in minutes, I love serving it as a healthy side dish OR the main course!

Ever since I learned how to cook couscous, it’s become a weekly staple in our household. I’m always looking for new recipes to use it with, and being a lover of the classic Greek salad, I figured, why not pair the two to create an even heartier, more flavorful dish?

When I first tested this combo, I knew it would be an instant hit. Whenever my partner and I make a Greek salad, we always talk about how it’s missing a little something to make it a complete meal. By adding couscous, we’re adding a substantial dose of slow-releasing carbs, making this a meal in one. Couscous is also mild tasting, so it absorbs all the flavors in my simple yet powerful Greek dressing.

Table of Contents

1. Why make my couscous salad
2. Key Ingredients
3. How to make Greek couscous salad
4. Arman’s recipe tips
5. Recipe variations
6. Storage instructions
7. Greek Couscous Salad (Recipe Card)
8. More healthy salad recipes

Key Ingredients

Here’s what goes into couscous salad, along with my kitchen notes. Full measurements are in the recipe card below.

• Couscous. Cook your couscous according to the package directions. If the directions say to add butter at the end, I’d skip that step, as it’ll make mixing the couscous with the other ingredients more difficult. 
• Tomatoes. I typically use Roma tomatoes, but if I have cherry tomatoes on hand, those are great.
• Cucumber. I like Persian cucumbers since they’re smaller and sweeter, but any kind will do. 
• Red onion. I recommend using red onion over white onion, which can be overpowering. 
• Black olives. For a salty, briny flavor. I also tried kalamata olives, and both were delicious, so use whichever you have on hand.
• Feta cheese. I tested both crumbled feta and feta from a block, and I preferred the block as it’s less salty and has a creamier texture.
• Greek dressing. My simple mix includes olive oil, red wine vinegar, lemon juice, oregano, and seasonings.

Arman’s recipe tips

• Cool and fluff the couscous with a fork. My #1 tip for making couscous salad is to ensure ALL ingredients are at the same temperature. If you’re making your couscous fresh, ensure it’s fully cooled. 
• Rest before serving. Unlike other salads that should be served fresh, I find this salad actually tastes even better after a few hours. The dressing seeps into each couscous pearl, resulting in even more flavor (this is why my partner and I fight over the leftovers).
• Cook the couscous in chicken broth. If I ever want to impart extra flavor in the salad, I’ll cook the couscous in chicken or vegetable broth. Be warned, though- You might end up eating all of it before it makes it into the salad.
• Play around with different textures. Chop the veggies into different shapes to create a fun texture change. For instance, I like to halve the olives lengthwise and cut the cucumbers into ribbons.

Storage instructions

To store: Leftover salad should be stored in an airtight container in the refrigerator for up to 5 days. If the dressing is already mixed in, don’t worry; just give it a good toss before serving. I don’t recommend freezing this salad, as the vegetables will become mushy when thawed. 

More healthy salad recipes

• Rotisserie chicken salad– This creamy, high-protein salad is dressed with a mix of yogurt and mayo, and tons of shredded chicken.
• Avocado chicken salad– Instead of a creamy dressing, I use avocado as the base, which adds healthy fats and fiber.
• Steak salad– this is the kind of salad that works so well as a lighter lunch or a low carb dinner.
• Healthy pasta salad: This salad proves you can use carbs wisely in salads.
• Jennifer Aniston salad– The famous actress shared her salad secret, and I recreated it just for you.

Originally published April 2020