This couscous salad is one of those meals that just makes weekday lunches easier. It comes together fast, doesn’t require much thinking, and it can be great for lunch or dinner.
Regular couscous takes about five minutes, so by the time I finish chopping everything else, it’s already done. I mix it with chickpeas, cucumber, tomato, kalamata olives, a little red onion, and shredded feta, then toss everything with olive oil and lemon.
It’s fresh, filling, and doesn’t feel heavy. The chickpeas make it satisfying enough for a full lunch, the feta blends in and adds flavor without overpowering it, and the red onion gives it just enough bite to balance everything out.
Here is what you’ll need to make this recipe. Let’s dive in.
What You’ll Need to Make This Easy Mediterranean Couscous Salad
Serves 2
For the Couscous:
- 1 box of your favorite couscous brand or Near East Roasted Garlic & Olive Oil Couscous (grab it from Walmart here) – the seasoning packet already adds so much flavor
- 1¼ cups water
- 2 tsp olive oil
For the Salad:
- 2 cucumbers, roughly diced
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed (these organic ones from Walmart are a great pick)
- ½ cup kalamata olives, halved
- ½ red onion, thinly sliced
- 5 oz feta cheese, shredded
- ⅓ cup fresh parsley, chopped
- 2 tbsp fresh dill or oregano, chopped
For the Dressing:
- 3 tbsp extra virgin olive oil (a good quality one really matters here)
- 2 tbsp fresh lemon juice
- 1 tsp organic apple cider vinegar
- ½ tsp dried oregano
- Salt and black pepper to taste
How to Make This Mediterranean Couscous Salad Recipe
- Cook the couscous according to the package – bring 1¼ cups water and 2 tsp olive oil to a boil in a saucepan, add the contents of the spice packet, then stir in the couscous. Cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl to cool for a few minutes.
- While the couscous cools, roughly dice the cucumbers and tomatoes, thinly slice the red onion, and drain and rinse the chickpeas. Add everything to the bowl along with the kalamata olives, parsley, and dill or oregano.
- Whisk together the olive oil, lemon juice, dried oregano, organic apple cider vinegar, salt, and pepper in a small bowl. Pour over the couscous and vegetables and toss until everything is evenly coated.
- Add the shredded feta last and fold it in gently. Shredded feta seasons the whole salad as it mixes in – it’s a different effect than chunks and I really love it in this version.
- Taste and adjust – more lemon, more salt, more pepper.
Easy Swaps That Work Well
You can switch a few things here depending on what you have.
White beans or lentils work instead of chickpeas and give a similar texture. If you want something a little more filling, adding grilled chicken on top turns it into a full meal.
You can also swap the fresh cherry tomatoes for sun-dried tomatoes if you want a stronger, more concentrated flavor.
This works as a full salad on its own or as a side with grilled chicken or fish.
How I Prep This Couscous Salad Ahead
This is one of the easiest things to prep ahead. The couscous takes about five minutes, and everything else is just chopping and mixing.
I make a full batch, let it cool, and store it in the fridge. It keeps well for a few days, and the flavor actually gets better after it sits.
I usually add the feta and a little olive oil right before eating so everything stays fresh.
Final Thoughts
I keep making this couscous salad because it’s just easy. It takes minutes to put together and gives you a few days of solid lunches without thinking about it.
And it actually tastes good, which is the whole point.
