Ingredients for Couscous Salad
For the couscous
- Couscous – Go for the uncooked kind; it’s quick and easy to prepare.
- Boiling water – Just enough to hydrate the couscous to fluffy perfection.
- Kosher salt – A little goes a long way to bring out all the flavors.
For the dressing
- Extra virgin olive oil – Choose a good quality one for that rich, smooth finish.
- Fresh lemon juice – Bottled just won’t do here; it’s all about that bright, zesty kick.
For the mix-ins
- Cucumber – Finely diced for a refreshing crunch in every bite.
- Cherry tomatoes – Quartered for bursts of juicy sweetness.
- Red onion – Finely diced to add a bold, punchy flavor that balances everything.
- Fresh parsley – Chopped for a vibrant, herbaceous touch.
- Fresh mint leaves – Chopped to bring a cool, aromatic flavor that’s so refreshing.
- Feta cheese – Crumbled for that creamy, tangy finish that ties it all together.
Cook Time for Easy Couscous Salad
One of the things I adore about this easy couscous salad is how it fits into even the busiest of days. It’s one of those no-fuss recipes where the timing is truly on your side. Just a bit of prep, a quick steam, and a short chill in the fridge, and you have a stunning summer couscous salad ready to go.
Here’s the breakdown of how long it takes:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
That’s less time than it takes to watch an episode of your favorite show! It’s perfect for meal prep or when you need a quick side dish for a last-minute gathering. If you’re looking for another great make-ahead option, you’ll love my protein-packed strawberry pretzel salad.
How to Make Summer Couscous Salad
Making this salad is as joyful as eating it. I love how the simple steps come together to create something so vibrant and delicious.
Step 1: Hydrate the Couscous
Place the uncooked couscous in a medium heatproof bowl. Pour 1 ¼ cups of boiling water and ½ teaspoon of kosher salt over the couscous, then immediately cover the bowl tightly with plastic wrap. Let it stand for 10 minutes, or until all the water is absorbed and the couscous is tender.
Step 2: Fluff and Cool
Use a fork to fluff the cooked couscous, separating the grains to ensure a light texture. Allow the couscous to cool to room temperature, approximately 15 minutes. This step is key for that perfect, fluffy couscous with feta and mint later on.
Step 3: Whisk the Dressing
In a small bowl or liquid measuring cup, whisk together 2 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and the remaining ½ teaspoon of kosher salt until fully combined to create the dressing.
Step 4: Combine the Ingredients
Add the finely diced cucumber, quartered cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh mint leaves to the bowl with the cooled couscous. This creates that vibrant, refreshing lemon and cucumber couscous base.
Step 5: Toss with Dressing
Pour the prepared dressing over the couscous and vegetable mixture. Gently toss everything together using a large spoon or rubber spatula until all ingredients are evenly combined and coated with the dressing.
Step 6: Final Touches and Chilling
Carefully fold in the crumbled feta cheese. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This final chill transforms it into a truly savory couscous and red onion blend.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this chickpea couscous salad more times than I can count, and I’ve picked up a few tricks along the way. Here are my favorite ways to make it your own.
- Flavor Swap: If you’re not a feta fan, try creamy goat cheese or salty ricotta salata for a different twist. For another herby option, check out my quinoa tabbouleh recipe.
- Diet Tweak: To make this a no-cook chickpea and herb salad, simply swap the couscous for a can of rinsed and drained chickpeas. It’s a fantastic gluten-free alternative that’s just as satisfying.
- Prep & Texture Fix: If your couscous seems a bit sticky after hydrating, drizzle a teaspoon of olive oil over it while you fluff it with a fork. This helps to separate every grain perfectly.
- Storage Tip: This salad keeps beautifully for up to 3 days in the fridge. If you’re a meal prep enthusiast, it’s a lifesaver. For more ideas on building a delicious lunch, my Greek chickpea salad is another fantastic option.
Patatas Bravas
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 6 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can crushed tomatoes
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup mayonnaise, at room temperature
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, finely chopped for garnish
Equipment
- oven
- baking sheet
- saucepan
Method
- Preheat your oven to 425°F (220°C) and arrange one oven rack in the top third and another in the bottom third of the oven.
- On a large, rimmed baking sheet, toss the potato chunks with 3 tablespoons of olive oil, kosher salt, black pepper, and smoked paprika until evenly coated, then spread them in a single layer. Roast on the top rack for 35 to 40 minutes, turning halfway through, until the potatoes are crispy and golden brown on the outside and tender when pierced with a fork.
- While the potatoes roast, heat the remaining 3 tablespoons of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the crushed tomatoes, sugar, and cayenne pepper. Bring the sauce to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and set aside.
- In a small bowl, whisk together the mayonnaise and lemon juice until smooth to create a simple aioli.
- Transfer the crispy roasted potatoes to a serving platter. Spoon the warm bravas sauce over the top, drizzle with the lemon aioli, and garnish with chopped fresh parsley. Serve immediately.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
I firmly believe that the best meals are the ones that nourish your body and soul in equal measure. This easy couscous salad is a perfect example, packing a powerful nutritional punch behind its vibrant flavors. It’s a true celebration of fresh, whole ingredients coming together.
Let’s break down what makes this summer couscous salad such a healthy choice. The base of whole wheat couscous provides a great source of complex carbohydrates for sustained energy. Meanwhile, the colorful vegetables and herbs deliver a wide array of vitamins and antioxidants. For more on the benefits of incorporating whole grains into your diet, you can explore the Health Benefits of Whole Grains from a trusted source.
| Ingredient | Key Benefit |
|---|---|
| Whole Wheat Couscous | Provides fiber for digestive health and steady energy release. |
| Fresh Vegetables & Herbs | Rich in vitamins, minerals, and antioxidants to support overall wellness. |
| Olive Oil & Lemon Dressing | Offers heart-healthy fats and a boost of Vitamin C. |
| Feta Cheese | Adds a dose of calcium and protein for satiety. |
This combination makes the couscous salad recipe a fantastic option for a light yet satisfying lunch. It’s a meal that truly keeps you going. If you enjoy the wholesome goodness of this salad, you might also love the vibrant flavors in my roasted sweet potato and kale quinoa salad.
A Lighter Version of Summer Couscous Salad
Sometimes, you might be looking for a version that’s even lighter on the palate or tailored to specific dietary needs. Honestly, this herb couscous salad is wonderfully adaptable. With a few simple tweaks, you can easily adjust it without sacrificing any of the fresh, zesty flavor we love.
For a lower-fat version, you can reduce the amount of olive oil in the dressing by half and add a splash of water or more lemon juice to maintain the volume. Alternatively, if you’re watching your sodium intake, simply reduce the salt and opt for a low-sodium feta cheese. The savory couscous and red onion blend will still shine through beautifully.
Another great idea is to boost the protein and fiber even more by adding a can of rinsed chickpeas, turning it into a hearty chickpea couscous salad. This makes it even more filling and nutritious. For another fantastic bean-based option, check out my simple bean salad recipe.
If you’re dairy-free, don’t worry! You can omit the feta cheese altogether or use a sprinkle of nutritional yeast for a cheesy flavor. The refreshing lemon and cucumber couscous base is so flavorful on its own that you truly won’t feel like you’re missing out. For a completely different but equally refreshing dairy-free salad, my Korean cucumber salad is a must-try.
Thoughtful Tips for Special Diets
I love that cooking allows us to adapt and create meals that work for everyone around the table. If you or a loved one is sugar-conscious or focusing on diabetic-friendly eating, this couscous salad is a wonderful starting point. Its natural ingredients are already a great fit for a low glycemic lifestyle, but a few thoughtful tweaks can make it even more supportive.
First, consider sticking with traditional whole wheat couscous for its fiber content, which helps with glycemic control. The fiber slows down digestion, leading to a more gradual release of glucose into the bloodstream. You can also increase the proportion of non-starchy vegetables like cucumber and tomatoes to bulk up the salad without impacting blood sugar.
When it comes to the dressing, the recipe is already naturally low in sugar. To keep it that way, just be sure you’re using fresh lemon juice without any added sugars. If you ever want a touch of sweetness in a similar recipe, a natural sugar alternative like a tiny pinch of stevia can work wonders without spiking glucose levels. Portion size is also key; enjoying this as a side dish alongside a lean protein is a fantastic way to create a balanced, blood sugar friendly meal.
How to Serve Couscous Salad
This salad is such a social butterfly—it gets along with almost every main course! I love how it brings a bright, refreshing element to the table. I often think of the last time I made it for a casual dinner with friends; we sat outside as the sun set, and this fluffy couscous with feta and mint was the perfect centerpiece for a relaxed evening of good food and laughter.
For a quick summer salad with tomatoes, it’s fantastic alongside simple grilled chicken, fish, or lamb kebabs. The zesty flavors cut through the richness of the meat beautifully. It also makes a wonderful potluck contribution because it travels well and appeals to a crowd. For another great potluck idea that’s always a hit, you have to try my Caprese pasta salad.
If you’re serving it as more of a main course, consider adding a protein like grilled shrimp or chickpeas to make it extra hearty. To complete the Mediterranean feast, pair it with a glass of crisp rosé or simply some sparkling water with a squeeze of lemon. And if you’re looking for another vibrant side dish to create a full spread, my farmers market roasted tomato salad would be a perfect companion.
Mistakes to Avoid
I’ve made my fair share of kitchen mistakes over the years, and honestly, they’ve taught me more than any perfect recipe ever could. When it comes to this couscous salad recipe, a few common missteps can really change the final result. But don’t worry—I’m here to help you avoid them so your salad turns out perfectly every time.
The first mistake I often see is overcooking the couscous. Remember, it should be light and fluffy, not mushy or sticky. Always follow the package instructions precisely and fluff it with a fork immediately after cooking. For another grain-based dish that requires similar attention, check out my tips for perfect quinoa tabbouleh.
Another common error is dressing the salad while the couscous is still hot. This causes the grains to absorb too much dressing and become soggy. I always let my couscous cool completely before adding the vibrant vegetables and zesty lemon dressing. Patience truly makes all the difference in achieving that perfect texture.
Don’t forget to properly season each component as you go. I learned this lesson from my grandmother—she always said every layer needs love. Salt your cooking water, taste your dressing, and adjust seasoning before serving. For more on traditional cooking techniques that stand the test of time, explore the rich history of couscous and how generations have perfected its preparation.
Finally, be careful not to overdress your salad. Start with half the dressing, toss gently, then add more as needed. You can always add more, but you can’t take it away! This approach ensures your easy couscous salad remains bright and refreshing rather than weighed down.
How to Store Couscous Salad
I remember the first time I made this summer couscous salad for a family picnic—we had leftovers that lasted beautifully for days, and honestly, the flavors seemed to improve overnight. Proper storage is key to enjoying this dish beyond the first serving.
Store your couscous salad in an airtight container in the refrigerator for up to 4 days. The acidity from the lemon juice helps preserve the fresh vegetables, but I recommend adding extra herbs right before serving to maintain their vibrant flavor. If you’re planning to make it ahead, hold off on adding the feta until you’re ready to eat.
This salad doesn’t freeze well due to the high water content in the vegetables, but it’s perfect for meal prep throughout the week. I often pack it for lunches alongside a simple protein like grilled chicken. For another make-ahead lunch option that stores beautifully, try my Greek chickpea salad.
If your salad seems a bit dry after refrigeration, simply refresh it with a squeeze of fresh lemon juice and a drizzle of olive oil. The flavors will come right back to life. For more creative ways to use leftovers, my healthy pasta salad also makes fantastic next-day meals.
Try This Couscous Salad Yourself
There’s something truly special about sharing recipes that become part of your family’s story. I’ll never forget the summer evening when my cousin visited from Georgia—she tried this couscous salad and immediately asked for the recipe, saying it tasted like sunshine on a plate. Now she makes it for her own family back home, and that connection through food means everything to me.
I hope this easy couscous salad becomes a trusted favorite in your kitchen too. It’s more than just a recipe—it’s a versatile, nourishing meal that fits into busy weeknights, leisurely weekends, and everything in between. The combination of fluffy couscous with feta and mint creates something truly magical that both comforts and refreshes.
If you enjoy this dish, you might also love exploring other vibrant salads from my kitchen. Try my protein-packed quinoa chickpea salad for another nutritious option, or indulge in the sweet and savory combination of my protein strawberry pretzel salad. For something with a Mexican flair, my Mexican street corn kale salad is always a crowd-pleaser.
For those who appreciate classic comfort food with a twist, my cauliflower potato salad offers a lighter take on a traditional favorite. And if you’re looking for something uniquely satisfying, my Snickers salad protein bowl might surprise you with its delicious balance of flavors.
Whatever you choose to make next, I hope you feel the same joy in your kitchen that I do in mine. Cooking connects us—to our past, to each other, and to the simple pleasures of sharing good food with people we love.
Frequently Asked Questions
What do you put in a couscous salad?
I love building my couscous salad with a base of fluffy whole wheat couscous, fresh diced cucumbers, cherry tomatoes, red onion, and plenty of herbs like mint and parsley. The magic comes together with a simple lemon-olive oil dressing and a generous sprinkle of feta cheese. For another herb-packed option, try my quinoa tabbouleh that uses similar fresh ingredients.
Is couscous salad healthy?
Absolutely! When made with whole wheat couscous and plenty of fresh vegetables, this salad provides fiber, vitamins, and healthy fats. The combination offers sustained energy and supports overall wellness, especially when you control the dressing and cheese portions.
What mixes well with couscous?
Couscous pairs beautifully with Mediterranean flavors like lemon, olive oil, fresh herbs, and salty cheeses. It also works well with roasted vegetables, chickpeas for protein, or even dried fruits like apricots for a touch of sweetness. The neutral flavor makes it incredibly versatile for both savory and slightly sweet preparations.
What is couscous made of?
Traditional couscous is made from semolina wheat that’s moistened and rolled into tiny granules. The whole wheat version I use in this salad provides extra fiber and nutrients. It cooks quickly and absorbs flavors beautifully, making it perfect for busy weeknights when you want something nutritious and delicious.
More Fresh Salad Recipes You’ll Love
If you enjoyed making this couscous salad, you might want to explore these other vibrant recipes that bring fresh flavors to your table.
Cooling Cucumber Salad – Crisp, refreshing, and perfect for hot summer days with a tangy dill dressing.
Southern Wilted Lettuce Salad – A warm bacon dressing transforms simple greens into a comforting classic.
Three-Bean Picnic Salad – Hearty and protein-packed with a zesty vinaigrette that improves overnight.
Spicy Korean Cucumber Salad – Quick-pickled cucumbers with garlic and chili flakes for a flavor punch.
Caprese Pasta Salad – All the classic Italian flavors in a make-ahead format perfect for gatherings.
Roasted Tomato Salad – Sweet caramelized tomatoes paired with fresh basil and creamy mozzarella.
