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Healthy Mediterranean couscous salad recipe in serving bowl.

Mediterranean Couscous Salad Recipe

A fresh, easy Mediterranean couscous salad packed with creamy feta cheese, briny Kalamata olives, sun-dried tomatoes, fresh herbs, and a zesty lemon garlic dressing. Perfect for healthy meal prep, quick lunches, outdoor picnics, and summer gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Middle Eastern, North African
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 1 cup dry traditional couscous
  • 1 cup water or vegetable broth
  • 1/2 cup feta cheese cut into large cubes
  • 1/2 cup Kalamata olives pitted and whole
  • 1/2 cup sun-dried tomatoes drained and chopped
  • 1/4 cup fresh flat-leaf parsley and mint finely chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 clove garlic finely minced
  • Sea salt and freshly cracked black pepper to taste

Method
 

  1. Cook the Couscous: Bring 1 cup of water or vegetable broth to a rolling boil in a medium saucepan with a pinch of salt. Stir in the dry couscous, cover immediately with a tight lid, and remove from heat. Let steam for 5 minutes. Fluff gently with a fork and spread onto a plate to cool completely to room temperature.
  2. Prep the Mix-ins: While the couscous cools, chop your sun-dried tomatoes, cube your premium feta cheese, and finely chop the fresh parsley and mint leaves.
  3. Whisk the Dressing: In a small bowl, combine the extra virgin olive oil, fresh lemon juice, minced garlic, a pinch of salt, and freshly cracked black pepper. Whisk vigorously until well emulsified.
  4. Toss and Assemble: Transfer the completely cooled couscous into a large serving bowl. Add the whole Kalamata olives, chopped sun-dried tomatoes, and fresh chopped herbs. Pour the lemon dressing over the top and toss thoroughly until the grains are evenly coated.
  5. Garnish and Chill: Gently fold in the large feta cheese cubes, keeping a few to scatter on top to preserve the pristine presentation. Cover and refrigerate for at least 30 minutes before serving to let the flavors develop beautifully.

Notes

  • Make it Vegan: Substitute the dairy cheese for your favorite plant-based feta alternative or omit it entirely and add a tablespoon of toasted pine nuts.
  • Boost the Protein: Gently fold in one cup of rinsed and drained canned chickpeas to turn this side dish into a filling, standalone vegetarian meal.
  • Keep it Fresh: Always let the fluffed couscous cool completely to room temperature before adding the fresh herbs and cheese to prevent the greens from wilting and the feta cubes from melting.
  • Storage Tip: Store leftovers in an airtight glass container in the refrigerator for up to 4–5 days. If the grains seem a bit dry on day three, simply revive them with a tiny drizzle of extra virgin olive oil and a quick squeeze of fresh lemon juice.