Greek Couscous Salad

A close-up of a bowl of couscous salad with cherry tomatoes, cucumber, olives, red onion, feta cheese, and herbs. Above the bowl, a spoonful highlights fresh ingredients reminiscent of vibrant Italian eggplant parmesan flavors.

5 from 2 reviews

A quick and hearty Greek couscous salad with lemon-oregano dressing, fresh herbs, feta, and Mediterranean-inspired flavor.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: American, Greek, Mediterranean

Keyword: easy greek salad, greek salad

Servings: bowls

Author: The Modern Nonna

Equipment

Ingredients

1 cup couscous regular, not pearl
1 cup boiling water
1 pinch salt
¼ cup fresh parsley finely chopped
2 tablespoons fresh mint chopped
½ cucumber diced
½ cup cherry tomatoes halved
¼ cup red onion finely diced
1 lemon juiced
2 tablespoons olive oil
1 teaspoon dried oregano
salt and pepper to taste
½ cup feta cheese crumbled
½ cup Kalamata olives sliced (optional)

Instructions

The Couscous

Pour 1 cup boiling water over 1 cup couscous with a pinch of salt in a bowl. Cover tightly with a lid (a plate works fine), and let sit 5 minutes. Fluff with a fork and let cool slightly — it doesn't need to be cold, just not steaming.

The Veggies

While the couscous sits, dice the cucumber, halve the tomatoes, finely dice the red onion, chop the parsley and mint.

If the flavor of the red onion is too sharp, soak the diced pieces in cold water for 5 minutes and drain.

The Dressing

Whisk together lemon juice, olive oil, dried oregano, salt, and pepper in a small bowl. Taste and adjust — it should be bright and punchy since the couscous will absorb some of the flavor. If you want some sweetness, feel free to add some honey dijon mustard as well.

Toss

Add all vegetables and herbs to the cooled couscous. Pour dressing over and toss well. Gently fold in crumbled feta and olives (if using).

Let It Sit

Let the tossed salad rest for 10 minutes before serving so the couscous absorbs the dressing and everything comes together. Taste and adjust for salt and enjoy!

Notes

Tip: Fluff the couscous with a fork and let it cool slightly before mixing. Use fresh lemon juice and good-quality feta for the best flavor.

Onion Tip: Soak diced red onion in cold water for 5–10 minutes to mellow the sharp bite.

Substitutions: Use quinoa, orzo, or pearl couscous instead of regular couscous; swap parsley or mint for dill; skip olives or add chickpeas or grilled chicken for added protein.

Storage: Refrigerate in an airtight container for up to 4 days. This couscous salad tastes even better after sitting — toss and add extra lemon before serving if needed. ✨

Nutrition