Greek couscous bowls are a light and healthy main course or side dish filled with fresh vegetables, Israeli couscous and feta cheese.

Looking for a meatless main course? I’ve got you covered with these easy and healthy couscous bowls that are loaded with goodness from the garden.

Greek Couscous Bowls #couscous #lunch #dinneratthezoo Greek Couscous Bowls #couscous #lunch #dinneratthezoo

Bowls of Greek couscous with cucumber, olives and tomatoes.

I’m trying to come up with the best way to describe these Greek couscous bowls, but the picture really speaks for itself don’t you think? It’s like your favorite greek salad toppings, but on a bowl of lemon dill Israeli couscous instead of lettuce. These Greek couscous bowls make the perfect light and healthy dinner or side dish and they’re ready in less than 30 minutes. 

How do you make Greek couscous?

These couscous bowls start with…couscous of course! I used the larger Israeli couscous here just because it adds more texture; you could use the smaller variety if that’s what you have on hand. The couscous is flavored with lemon, olive oil and fresh dill. Dried dill will not suffice here, go for the the fresh stuff!

Greek couscous topped with vegetables and feta cheese.

After the couscous has been prepared, it’s time for the toppings. I used a variety of summer tomatoes, cucumber ribbons, red onion, olives, feta and more lemon and dill. To make the cucumber ribbons I used a mandoline but a vegetable peeler will also work. You can also just thinly slice the cucumbers if you prefer.

Israeli couscous with cucumber ribbons, heirloom tomatoes and olives.

The finishing touch on these greek couscous bowls is a sprinkle of coarse salt and a drizzle of olive oil. The beauty of this meal is that it’s easily customized for the kids – my youngest devoured the lemon dill couscous without any toppings, the older girls had the couscous with olives, tomato and cucumbers and my husband and I had all of the toppings. Everyone gets what they want without any extra work on your part! Who can argue with that?

Two bowls of Greek couscous with sliced tomatoes, red onion and fresh dill.

While I served this meal as individual bowls, you could absolutely double or triple the recipe and serve it on a platter for a party. It’s also a great dinner for a day when you’re in a hurry to get food on the table – chop the veggies while the couscous cooks and then you’re done. If you wanted an extra boost of protein you could add grilled shrimp or chicken on top but honestly I think this recipe is great as is, especially with all of the wonderful tomatoes in the markets right now.

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5 from 5 votes

Greek Couscous Bowls

AuthorSara Welch
Greek couscous bowls are a light and healthy main course or side dish.
Greek couscous bowls are a light and healthy main course or side dish filled with fresh vegetables, Israeli couscous and feta cheese.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course Main
Cuisine Greek
Serves 4 servings


  • 8 ounces Israeli couscous
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper
  • 1/2 cup chopped fresh dill
  • 2 cups sliced tomatoes
  • 2 cups thinly sliced cucumbers
  • 1/2 cup kalamata olives halved
  • 1/4 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese
  • lemon wedges coarse salt, dill sprigs and olive oil for serving


  • Prepare the Israeli couscous according to package instructions (omit salt). Stir 1 teaspoon of salt and 1/2 teaspoon pepper into the prepared couscous. Add the lemon juice, olive oil and dill to the couscous, stir to combine thoroughly.
  • Divide the couscous into 4 bowls and top evenly with tomatoes, cucumbers, olives, red onion and feta. Sprinkle the tops of the vegetables with coarse salt and drizzle with olive oil. Add the sprigs of dill for garnish and serve with lemon wedges on the side.


Make Ahead: The vegetables can be sliced a day in advance - refrigerate until ready to use.
Little Helpers: Give your child a bowl with just the couscous and let them add their own toppings!


Calories: 374kcal | Carbohydrates: 50g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 486mg | Potassium: 416mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1265IU | Vitamin C: 20.2mg | Calcium: 144mg | Iron: 1.5mg

Hello! I’m Sara!

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Recipe Rating


  1. 5 stars
    Hi! I will most definitely try this but I do have a quesiton I hope you answer: I see what appears to be, little white balls of something in the picture of this dish which I cannot identify nor do I see in the recipe. Can you tell me what they are? Thank you! Dawn

    1. The little while balls are the israeli couscous, sometimes called pearl couscous. It’s a form of pasta. Hope that helps!

      1. Sara, Thank you so much for your quick response. I feel a little silly now but I will be kind to myself and say I just didn’t know and now I do thanks to you! I hope I can find these couscous and you know I will give it my best! Dawn

  2. These are so colorful and pretty, Sara. The pearl couscous always adds a beautiful touch and fun texture. Great recipe!

  3. Lemon Dill Israeli Cous Cous… oh yes please!! I think you may have just made my all time favorite dish!!

  4. I love this dish! I grew up eating couscous and feta vegetable salads so putting them together for me seems so organic! Looks fantastic too 🙂

  5. Simply beautiful. I love Greek cuisine and this couscous bowl is so simple (and I now wish I picked up feta cheese the other day!)

  6. YES, those pictures scream DELICIOUS! I have a luncheon next week and I am assigned a side dish, I am definitley making this-just gorgeous!

  7. A gorgeous and delicious dish as usual and something I can enjoy for lunch or when I fancy a light and healthy dinner! Lovely flavors and colors in here, too!

  8. It does speak for itself…This is a beautiful dish of favorite flavors and like that it can either be a healthful side or a filling main. Pinning and a must-make! 😉