Dessert

Mediterranean Couscous Salad Recipe

Name: Mediterranean Couscous Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 1/4 cups water; 1 1/2 cups couscous; 1/4 teaspoon salt; 1 tablespoon olive oil; 1 tablespoon butter; 3-4 cups cooked couscous (cooled); 1 cup sun-dried tomatoes, chopped; 1/2 cup black olives, sliced; 2 cucumbers, seeded and chopped; 2 cups cherry tomatoes, halved; 1 red bell pepper, chopped; 1 orange bell pepper, sliced; 1/4 cup green onions, chopped; 1/4 cup parsley, finely chopped; 1 cup feta cheese, crumbled; 1/4 cup olive oil; 1/4 cup lemon juice; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed or minced; 1/2 teaspoon fine sea salt; Freshly ground black pepper, to taste

Bylina moretti June 30, 2026June 30, 2026

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Introduction

This Mediterranean Couscous Salad is a vibrant and refreshing dish perfect for a quick lunch or a light dinner. Packed with colorful vegetables, tangy feta, and a zesty dressing, it’s both flavorful and easy to prepare in about 30 minutes.

A clear glass bowl filled with a mixed couscous salad showing several layers of small, pale beige couscous grains mixed with chopped vegetables: light green cucumber chunks, bright red and yellow bell pepper strips, dark black olive slices, small white cheese crumbles, dark brown sun-dried tomato pieces, and scattered green herbs. A wooden spoon is partly inside the bowl, with its tip touching a whole bright red cherry tomato near the center. The bowl sits on a white marbled surface, and fresh cherry tomatoes and cucumber slices are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups water
1 1/2 cups couscous
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
3-4 cups cooked couscous
1 cup sun-dried tomatoes, chopped
1/2 cup black olives, sliced
2 cucumbers, seeded and chopped
2 cups cherry tomatoes, halved
1 red bell pepper, chopped
1 orange bell pepper, sliced
1/4 cup green onions, chopped
1/4 cup parsley, finely chopped
1 cup feta cheese, crumbled
1/4 cup olive oil (for dressing)
1/4 cup lemon juice
2 tablespoons red wine vinegar
2 cloves garlic, pressed or minced
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste

Instructions

Step 1: In a medium saucepan over medium-high heat, bring 2 1/4 cups of water to a boil. Stir in 1/4 teaspoon salt, 1 tablespoon olive oil, and 1 tablespoon butter.
Step 2: Pour the couscous into the boiling water, cover the pan, and let it sit on medium heat for 5 to 10 minutes until the liquid is fully absorbed.
Step 3: Fluff the cooked couscous with a fork and let it cool completely before assembling the salad.
Step 4: In a measuring cup, whisk together 1/4 cup olive oil, lemon juice, red wine vinegar, garlic, 1/2 teaspoon sea salt, and black pepper to make the dressing. Set aside.
Step 5: In a large bowl, combine the cooled couscous with sun-dried tomatoes, black olives, cucumbers, cherry tomatoes, red and orange bell peppers, green onions, and parsley.
Step 6: Pour the dressing over the salad and toss everything together gently.
Step 7: Add the crumbled feta cheese and toss lightly once more. Garnish with extra parsley and feta if desired, then serve.

Tips & Variations

For extra protein, add grilled chicken or chickpeas to the salad.
Use fresh tomatoes instead of sun-dried for a milder taste.
Swap the couscous for quinoa or bulgur if you want a different texture.
Let the salad sit for 30 minutes before serving to meld the flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. If the salad was refrigerated, allow it to sit out for 10 minutes before serving. Toss gently again before serving to redistribute the dressing and flavors.

How to Serve

A clear glass bowl filled with a colorful couscous salad sits on a white marbled surface. The salad layers include light beige couscous grains mixed with diced bright red and yellow bell peppers, sliced black olives, chunks of pale green cucumber, and white crumbled cheese. There are also dark brown sun-dried tomato pieces and small green herb leaves scattered throughout. A smooth wooden spoon is placed inside the bowl, partially mixing the salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is great made a few hours ahead or even the day before. The flavors develop nicely, but keep feta separate until just before serving if you prefer it less soft.