Greek Couscous Salad
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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
Why make my couscous salad
- Hearty and healthy. Couscous is naturally high in fiber and low in calories. When paired with fresh vegetables and a healthy fat-based dressing, it’s even better.
- Easy to customize. You can add, swap, or substitute almost any ingredient to save time or avoid a trip to the store.
- A perfect make-ahead salad. Make a massive batch and keep the dressing separate. Portion the salad for meal prep, or top with the dressing right before serving.
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.
How to make Greek couscous salad
Step 1- Make the salad dressing. In a small bowl, whisk the dressing ingredients until combined.
Step 2- Mix. In a large mixing bowl, add the remaining ingredients and mix to combine.
Step 3- Dress. Pour the dressing over the salad and mix to combine. Serve immediately or refrigerate.
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.
Recipe variations
I’ve been making this salad for years and have tried different mix-ins and serving methods. Here are some ideas:
- Add protein. I sometimes fold in crumbled tofu, air fryer shrimp, or Greek chicken for an extra protein boost.
- Add a crunch factor. Top the salad with slivered almonds, pine nuts, or roasted chickpeas.
- Experiment with mix-ins. Add some roasted garlic, capers, avocado, artichoke hearts, or pepperoncini peppers.
- Garnish. Top the salad with fresh parsley or basil for an extra pop of color.
- Serve your couscous salad in my Greek chicken bowls!
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.
Greek Couscous Salad
Ingredients
- 1 1/2 cups couscous cooked
- 1/2 cup tomatoes diced
- 1/2 cup cucumbers chopped
- 1/4 cup feta cheese
- 1/4 cup black olives sliced
- 1/4 cup red onion chopped
For the Greek Salad Dressing
- 2 tablespoon olive oil
- 2 tablespoon Red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon Oregano dried
- 1/2 teaspoon salt
Instructions
- Prepare the salad dressing, by whisking together the olive oil, red wine vinegar, lemon juice, and dried oregano. Add salt and pepper, to taste.
- In a large mixing bowl, add your fluffed couscous, tomatoes, cucumber, feta cheese, sliced olives, and red onion, and mix until just combined.
- Pour the dressing over it and mix very well, until the dressing is fully incorporated into the salad. Serve immediately, or refrigerate.
Notes
- Tips: See my recipe tips above for making the best couscous salad.
- Leftovers: Store leftover salad 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 since the veggies will become mushy once thawed.
Nutrition
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
A salad would be the last thing I’d order in Italy. 🙂 Just give me a pasta with a simple tomato sauce and I’d be more than happy.
Mediterranean couscous with a vegan cheese sounds divine. Looks fantastic Arman.
Thanks so much, Linda! YES. I had the best pasta there which was simply pasta with olive oil and garlic- SO GOOD!
Rumor has it I’ve come to be known as “the weird vegetarian” because I don’t like salad. Salad salad that is. All that leafy nnothingness … Grain salads have always been my favourites as they don’t give me the feeling of eating salad but something that’s actually substantial. If you serve me this: lettuce be friends [said in Alexis’ voice]! Just add some chickpeas to my serving.
Niki adds chickpeas to this and I add chicken- The best of both worlds! 🙂
What about spinach? Can I have spinach? Cause I load my bowl with it to make my salads like a mountain. Also to get some iron. Other than that I pile EVERYTHING and then some into my bowl, with chips or pretzels on the side. I have to have some salty crunch. Usually some bean, rice, avocado, tomato…and I’m happy. This looks so good. I now want to go to Italy.
I do enjoy spinach but it’s a mofo expensive veggie!
This looks so good! Where was this recipe when I needed to use up all my couscous?!
I know, right? Now that I’m moving I’m finding all these gems!
You could totally be my friend if you bring me this salad.
Also, I need to hookup for the Pope’s private herb garden. Can you make that happen? VIP service please.
I’m working on a recipe today that is going to make you LOVE your GREENS.
….I thought we were friends. Potato brothers. Cauliflower…cuckoos?
If it’s the teaser I saw I’m already a fan!
Gah, I haven’t found gluten-free couscous anywhere! I guess quinoa would work?
Definitely try it with quinoa Sharon! 🙂
My favorite salad ingredient is chickpeas. Actually, my favorite ingredient in general is probably chickpeas. They might actually work in this salad =P
Definitely add chickpeas, my sister does!
The answer is lettuce. Always lettuce. In all honesty, though, I’m pretty open when it comes to what goes into my salads. Avocado is almost always a must, and then I toss in whatever else I happen to have lying round. Mango is freaking amazing, and raisins too. Don’t come near me with olives, though. Do.not.like.
Mangoes and raisins? Love the sweet and salty notion! Between us, whom is sweet and salty?
Anything with feta gets my attention. You’ve created a wonderful salad here, and it’s a bonus that it has couscous (which is a fun word to say.)
Hahah it is fun, isn’t it! Thanks Michelle!
I wish I liked olives more. Something about them just makes me go mehh. If for nothing more than drinking more martini’s, I want to like olives. I guess that’s something to try and work on… if liking olives qualifies as some personal development material. I’m all about the cheese in a salad. Gots to have that cheddar yo! Lettuce.
Lettuce add cheddar next time. I used to hate olives as a kid after reading a book where the kid hated it!
Okay this looks totally awesome. I absolutely love feta cheese and olives. They are my favourite combination. I even love just throwing together tomatoes, cucumbers, feta, olives, and a tiny bit of olive oil. No need for lettuce. I’ve never thought of adding a grain like this though. YUM.
Never, ever order a salad in Italy. You are totally right about their ingredients though. Italians don’t take their salads very seriously. Even my grandmother would only toss mixed greens with oil and vinegar when I was younger. The effort goes into the good stuff – pizza and pasta!
YESSSSS. I’m not surprised their prices were to elevated!
….Can I come to Nonna’s for dinner? I’ll bring panatone and bakala.
Yay for Greek salads! They seem to be the thing to make right now. I’m loving your version and that you used couscous!
Thanks Hannah!
Oh, how I want to go to Italy and eat EVERYTHING! Cheese and something with a “crunch” are musts on a salad for me 🙂
YES! Cheese NEEDS to be on salads!