Healthy Greek Couscous Salad

This couscous salad is filled with chopped tomatoes, cucumber, olives, and creamy feta, all tossed in a simple Greek dressing. An easy and healthy side dish or meal on its own! 

When it comes to fresh and healthy recipes, I can never say no to some buffalo cauliflower bites, broccoli salad, and this Greek couscous salad

Greek couscous salad

There is nothing better than some delicious antipasto. While it’s delicious as part of a charcuterie board or appetizer platter, it’s even better when added to salads. As someone who loves a good Greek salad, this couscous twist on it takes it up another level. 

Couscous salad was a common side dish during my childhood. It is such a versatile and blank slate, that can be dressed up in a plethora of ways. As someone who adores a fresh Greek salad, I wanted to combine to two and create a couscous salad recipe with a twist

It’s loaded with incredible textures and flavors– salty olives, fresh tomatoes, creamy feta, with mouthfuls of fluffy couscous. It’s healthy and packed with nutrients, and takes no time to prepare. The homemade Greek salad dressing takes it to another level.

How do you make a Greek couscous salad 

The Ingredients

  • Couscous– Cook your couscous as per the package directions. Often they suggest adding butter after fluffing the couscous, but I recommend leaving it as it is, to make it easier to mix into the other ingredients (it won’t clump together!).
  • Tomatoes– Use either Roma tomatoes or halved cherry tomatoes. 
  • Cucumber– Persian cucumbers or Lebanese cucumbers, chopped finely. 
  • Red Onion– You MUST use red onion and not a white onion. The latter is too intense and will be too overpowering. 
  • Black Olives– A must for any good Greek salad! If possible, use sliced black olives, as they distribute better between the couscous. 
  • Feta cheese– I tried this with Greek feta and also a Vegan feta cheese (as pictured). You want to use feta cheese from a block, as it retains a more intense flavor. 
  • Olive oil– What good couscous salad doesn’t have olive oil as part of the dressing?
  • Red wine vinegar– The vinegar must be red wine, for an authentic Greek salad dressing. 
  • Lemon juice– Brings out all the flavors and adds an extra tang. 
  • Oregano– A popular Greek spice, this takes the salad to another level!
  • Salt and Pepper– To taste!

The Instructions

Start by making your salad dressing first. In a small mixing bowl, whisk together your olive oil, vinegar, lemon juice, and oregano. Add salt and pepper to taste, then refrigerate. Prepare the actual salad by adding in your cooked couscous, tomatoes, cucumbers, olives, and crumbled feta cheese. Gently mix together, until everything is just combined. Pour the dressing all over the salad, and toss very well, until fully incorporated. Serve immediately or refrigerate for later. 

couscous salad

Tips for the best couscous salad

  • Make sure your couscous has been fluffed and cooled before adding it to the salad. Do not refrigerate it though, as we want it to be tender! 
  • Use flavored olive oil, like chili olive oil or garlic olive oil.
  • Make this salad as part of meal prep! Prepare a big batch on the weekend and distribute between 5 containers. The dressing doesn’t need to be separated. 

Couscous Salad Flavor Variations

  • Protein– Add some plant based protein, like grilled tofu or a veggie burger. If you don’t follow a plant based diet, you can add some grilled chicken or salmon. 
  • Cheese– Not a fan of feta? No worries! Add some sharp cheddar cheese or even a sprinkle of parmesan. 
  • Vegetables– Amp up the vegetables by adding some chopped bell peppers, radishes, or even some parsley.
  • Legumes– Another plant based protein option, add some chickpeas (garbanzo beans), black beans or kidney beans. 
  • Nuts– I personally love salads with nuts, so sprinkle some pine nuts or sliced almonds over it, for some added crunch.

How do you store Couscous Salad

Couscous salad should always be stored in the refrigerator. It not only retains extra flavor (like a stew or curry), but there is no chance of the feta cheese spoiling. Refrigerated salad will keep for up to 1 week.

Do not freeze the salad. 

Greek couscous salad

More Healthy Recipes to try

couscous salad

Healthy Greek Couscous Salad

Greek couscous salad is a delicious take on a couscous salad, loaded with feta cheese, olives, and all covered in a homemade Greek salad dressing! Healthy, flavorful, and delicious!
5 from 1 vote
Print Rate
Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 177kcal
Author: Arman

Ingredients

  • 1 1/2 cups cooked couscous gluten free, if needed
  • 1/2 cup tomatoes diced
  • 1/2 cup cucumbers chopped
  • 1/4 cup feta cheese vegan, if needed
  • 1/4 cup black olives sliced
  • 1/4 cup red onion chopped

For the Greek Salad Dressing

  • 2 tbsp olive oil
  • 2 tbsp Red wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp Oregano dried
  • 1/2 tsp 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 well, 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

TO STORE: Couscous salad should always be stored in the refrigerator. It not only retains extra flavor (like a stew or curry), but there is no chance of the feta cheese spoiling. Refrigerated salad will keep for up to 1 week.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Sodium: 532mg | Potassium: 115mg | Fiber: 2g | Vitamin A: 228IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg | NET CARBS: 15g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 

Free email series!
5 SECRETS TO FOOLPROOF HEALTHY DESSERTS...

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

    Categories:

    Appetisers and Sides Gluten Free recipe Vegan Recipes

    YOU MAY ALSO LIKE

    Comments

    73 thoughts on “Healthy Greek Couscous Salad

    1. Yay for Greek salads! They seem to be the thing to make right now. I’m loving your version and that you used couscous!

    2. 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!

    3. 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.

    4. 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.

    5. My favorite salad ingredient is chickpeas. Actually, my favorite ingredient in general is probably chickpeas. They might actually work in this salad =P

    6. 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.

    7. 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.

    8. 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.

    9. 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.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating