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A bowl of couscous salad garnished with parsley.

Couscous Salad

This Mediterranean couscous salad is pearl couscous with vegetables and feta cheese, all tossed in a homemade dressing. A quick and easy side dish that's fresh, colorful and always gets rave reviews.
Course Salad
Cuisine Greek
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 305kcal
Author Sara Welch


For the salad

  • 1 cup couscous Pearl or Moroccan style, uncooked
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 cup chickpeas
  • 1/4 cup minced red onion
  • 1/3 cup kalamata olives halved
  • 1/4 cup chopped fresh parsley plus more for garnish
  • 1/2 cup feta cheese crumbled

For the dressing

  • 6 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • salt and pepper to taste


For the dressing

  • In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.

For the salad

  • Cook the couscous according to package directions, then place in a colander and run cold water over it to cool it down.
  • Place the couscous, cucumbers, tomatoes, chickpeas, red onion, olives and parsley in a large bowl.
  • Pour the dressing into the bowl and toss to combine.
  • Add the feta cheese and stir gently.
  • Sprinkle with additional parsley for garnish, then serve.



Calories: 305kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 457mg | Potassium: 280mg | Fiber: 3g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 8.6mg | Calcium: 90mg | Iron: 1.7mg