Greek Couscous Salad

Ingredients

• 283 g (10 oz)plain couscous
• 60 ml (¼ cup)olive oil
• 45 ml (3 tablespoons)lemon juice
• 1.25 ml (¼ teaspoon)salt
• 1.25 ml (¼ teaspoon)pepper
• 225 g (1½ cups), halvedcherry tomatoes
• 75 g (½ cup), pitted and halvedKalamata olives
• 165 g (1 cup), rinsed and drainedcanned chickpeas
• 75 g (½ cup), crumbledfeta cheese

Instructions

1. 1

   Cook the couscous

   Prepare the couscous according to the package directions, then leave it to cool.

2. 2

   Mix the dressing

   Whisk together 60 ml olive oil, 45 ml lemon juice, 1.25 ml salt and 1.25 ml pepper. Stir the dressing through the cooled couscous.

3. 3

   Add the salad ingredients

   Stir in the halved cherry tomatoes and Kalamata olives, the chickpeas and the crumbled feta.

4. 4

   Chill for storage

   Keep the salad in the refrigerator for up to 3 days.

What is Greek couscous salad?

This is a Mediterranean-inspired grain salad rather than a traditional Greek dish: couscous has roots in North African cooking, while olives, feta and tomatoes bring familiar Greek-style flavours. The result is a quick, colourful salad with a mix of savoury, tangy and fresh ingredients.

Here, fluffy couscous takes up the lemon and olive oil dressing, while chickpeas make the salad more substantial. Feta and Kalamata olives add salty, briny notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 398 calories, 12g protein, 48g carbs, 17g fat.

The couscous and chickpeas provide most of the carbohydrates, while olive oil and feta contribute much of the fat. Chickpeas and feta also provide protein. For a more balanced plate, serve a portion alongside extra vegetables or a fresh leafy salad.

Choosing the ingredients

Couscous: Use plain couscous and follow its packet directions, since the amount of liquid and standing time can vary between products. Let it cool before adding the vegetables and cheese.

Olives and feta: Kalamata olives have a bold, savoury flavour, and feta brings a creamy, salty contrast. Rinse and drain the chickpeas well so their canning liquid does not dilute the dressing.

Getting the dressing right

Whisk the oil, lemon juice, salt and pepper until combined, then stir it through the cooled couscous. Mixing the dressing in before the other ingredients gives it a chance to coat the grains evenly.

If the couscous has clumped as it cools, gently separate it with a fork before adding the dressing. This helps avoid dense, oily patches.

Texture and doneness

Couscous: Follow the packet directions and check that the grains are tender before cooling. Fluff them gently so the finished salad stays light rather than packed together.

Tomatoes and chickpeas: Halve the tomatoes as directed and fold everything together gently. That keeps the tomatoes intact and distributes the feta without crushing it.

Timing and make-ahead prep

The recipe takes 20 minutes in total, with the couscous cooling before the salad is assembled. You can prepare it ahead and refrigerate it for up to 3 days.

For packed lunches, portion the salad into airtight containers once it is mixed. Keep it chilled until it is time to eat.

What to serve with it

Serve the salad on its own for a simple lunch, or alongside grilled vegetables, fish or chicken for a larger meal. Its lemony dressing and briny ingredients also work well with warm flatbreads.

For a fuller spread, pair it with crunchy vegetables or a leafy salad. If serving it with other salty foods, taste the salad before adding any extra seasoning.

Recipe notes & tips

• Let the couscous cool before adding the feta so it keeps its texture.
• Fluff clumped couscous gently with a fork before stirring in the dressing.
• Rinse and drain the chickpeas thoroughly to keep the salad from becoming watery.
• Halve the olives and tomatoes evenly to make each serving easier to eat.
• Taste before adding extra salt, as the olives and feta are already savoury.

Variations

• Use quinoa: Replace the couscous with cooked quinoa, as suggested in the recipe description.
• Add cucumber: Fold in diced cucumber for a crisp, fresh addition.
• Include red onion: Add a little finely sliced red onion for extra sharpness.
• Add fresh herbs: Stir in chopped parsley or mint just before serving.
• Increase the vegetables: Add diced pepper for more colour and crunch.

Common mistakes to avoid

• Adding dressing to hot couscous: Let it cool first so the feta and vegetables keep their texture.
• Skipping the fluffing: Separate any clumps with a fork so the dressing can coat the grains evenly.
• Leaving chickpeas wet: Drain them well after rinsing to avoid watering down the salad.
• Overmixing the salad: Fold the ingredients together gently to keep the tomatoes and feta intact.
• Adding extra salt too soon: Taste first because feta and olives can make the salad salty.

How to store

Refrigerate the salad in an airtight container for up to 3 days. Serve it chilled; this salad does not need reheating.

Frequently asked questions