Couscous Salad

This bright and refreshing couscous salad is perfect for your summer table spread! It’s loaded with fluffy couscous, vibrant summer veggies and herbs, crumbled feta, garlic, olive oil, and lemon juice! (Jump to Recipe)

Here’s a breakdown of this couscous salad:

Cook the dry couscous.

Prep and chop the veggies/herbs.

Toss it altogether.

Refrigerate for an hour (for best results) or enjoy right away!

Ingredients you will need:

1 1/2 cups dry Moroccan couscous

1 1/2 cups water

1 medium english cucumber, diced

1 pint grape tomatoes, sliced

1/2 cup red onion, diced

1/2 cup crumbled feta cheese

2 cloves minced garlic

1/3 cup mixture of fresh parsley and basil

2 sprigs of fresh mint

Juice from one lemon

1/4 cup extra virgin olive oil

How to cook the couscous

Couscous cooks rather quicker than most pastas. It’s easy if you have the right method down.

Bring some water to a boil.

Stir in the couscous.

Cover with a lid and remove from the heat source.

Let it rest for 5 minutes and fluff it with a fork.

Let it cool for a few minutes to room temperature and it’s ready for use.

To make the couscous salad

Lay down the cooked couscous into a large bowl.

Pile on the cucumbers, tomatoes, onion, feta, garlic, and herbs. Toss everything together.

Drizzle the lemon juice and olive oil right on top and toss it all together one more time. Season with salt and pepper.

Refrigerate for an hour for best results and serve.

If You Love This Salad, Check Out A Few Of My Favorites:

Heirloom Caprese Salad

Greek Chicken Salad

Peach, Burrata, And Prosciutto Salad

Southwest Chipotle Chopped Salad

Mixed Green Salad With Balsamic Vinaigrette

Olive Garden House Salad

BBQ Steak Salad With Cilantro Lime Vinaigrette

If you make this Couscous Salad, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.