20-minute Greek Couscous Salad

Ingredients

• 350 g (2 cups)dry instant couscous
• 240 ml (1 cup)water
• 240 ml (1 cup)chicken stock
• 15 ml (1 tbsp)olive oil
• ¼ tspsalt
• 1 mediumonion, diced
• 1 clovegarlic, finely diced
• 45 ml (3 tbsp)olive oil
• 15 ml (1 tbsp)tomato purée
• 1 pinchsugar
• to tastepepper
• 375 g (2½ cups)cherry tomatoes, halved
• 2 tbspfresh basil, chopped
• 2 tbspfresh mint, chopped
• 225 g (8 oz)feta, crumbled
• 300 g (2 cups)cucumber, diced
• 135 g (1 cup)pitted olives, halved

Instructions

1. 1

   Boil the liquid

   Bring the chicken stock and water to the boil in a small pan. Stir in 1 tbsp olive oil and ¼ tsp salt.

2. 2

   Soak the couscous

   Turn off the heat and add the couscous. Stir it with a fork, then leave it for about 10 minutes, until fluffy and all the liquid has been absorbed.

3. 3

   Cook the tomatoes

   Heat 2 tbsp olive oil in a frying pan. Cook the onion until glossy, then add the garlic and cook for 1 minute. Stir in the tomato purée briefly, then add the tomatoes and season with salt, pepper and a pinch of sugar. Cook for 5 minutes, stirring occasionally.

4. 4

   Combine the salad

   Tip the couscous into a large bowl and fluff it with a fork. Add the tomato mixture, basil and mint, and mix through with the fork. Fold in the cucumber, feta and olives.

5. 5

   Serve or chill

   Serve warm or cold. The salad keeps in an airtight container in the fridge for up to 2 days.

What is Greek couscous salad?

This is a Greek-inspired salad rather than a traditional Greek salad: it pairs couscous, a North African staple, with familiar Mediterranean ingredients such as feta, olives, cucumber and tomatoes. The result is a hearty, herb-flecked dish that can be served as a main or alongside other food.

The recipe builds flavour by briefly cooking tomatoes with onion, garlic and tomato purée, then mixing that warm, savoury base into the couscous. Fresh cucumber, feta and olives go in at the end for coolness, saltiness and contrasting texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 15g protein, 55g carbs, 22g fat.

The couscous supplies most of the carbohydrates, while the olive oil, feta and olives contribute much of the fat. Feta and chicken stock provide protein, with further protein from the couscous. To balance the plate, serve a moderate portion alongside extra vegetables or a lean protein.

Getting fluffy couscous

Liquid ratio: The couscous absorbs the measured water and stock off the heat, so keep the lid on or leave the pan undisturbed while it rests. After about 10 minutes, fluff it with a fork to separate the grains.

Stock choice: Chicken stock gives the base extra savouriness. Use a stock that suits your meal, and taste before adding extra salt since stock, feta and olives can all be salty.

Building the tomato base

Onion and garlic: Cook the onion until glossy before adding the garlic; this softens the onion while helping the garlic avoid overcooking. Give the garlic about 1 minute, as in the method.

Tomato purée: Stir it in briefly before adding the cherry tomatoes so it coats the pan and blends into the sauce. Cook the tomatoes for 5 minutes, stirring occasionally, until softened but still recognisable.

Keeping the textures distinct

Warm ingredients: Stir the tomato mixture and herbs through the fluffed couscous first. This lets their flavour spread through the grains.

Fresh additions: Add the cucumber, feta and olives afterwards and fold them in gently. That keeps the cucumber crisp and the feta in crumbles rather than blending it into the dressing.

Serving it warm or cold

Warm serving: Bring the salad to the table soon after mixing for a softer, more savoury bowl. The cucumber and feta will still add contrast to the couscous and cooked tomatoes.

Chilled serving: Make it ahead and refrigerate it in a covered container, then serve cold. If it has been chilled, give it a gentle stir before serving to redistribute the ingredients.

What to serve alongside

As a main: Serve a generous bowl on its own or with grilled chicken, fish or chickpeas if you want another substantial component.

As a side: Pair it with grilled vegetables or a simple cooked protein. Since the salad already includes feta and olives, keep other accompaniments relatively simply seasoned.

Recipe notes & tips

• Measure the stock and water before bringing them to the boil so the couscous has the intended amount of liquid.
• Fluff the couscous with a fork rather than stirring it vigorously, which helps keep the grains separate.
• Stir the tomato mixture occasionally during its 5-minute cook so it softens evenly.
• Taste the tomato mixture before adding more salt, especially if your stock and olives are salty.
• Fold in the cucumber, feta and olives gently to keep their textures distinct.
• Chop the herbs while the couscous rests to make the 20-minute preparation easier.

Variations

• Use vegetable stock: Swap in vegetable stock for a meat-free version.
• Add chickpeas: Fold in drained chickpeas for a more substantial salad.
• Change the herbs: Use extra basil or mint if you prefer one herb to stand out.
• Add lemon: Squeeze over a little lemon juice just before serving for a brighter finish.
• Choose another tomato: Use chopped ripe tomatoes if cherry tomatoes are unavailable, and cook until softened.

Common mistakes to avoid

• Stirring while the couscous rests: Leave it undisturbed for about 10 minutes, then fluff with a fork.
• Adding cucumber too early: Fold it in after the tomato mixture so it stays crisp.
• Overcooking the garlic: Add it after the onion and cook for just 1 minute before moving on.
• Skipping the tomato-purée step: Stir it briefly into the onion mixture before adding the tomatoes.
• Oversalting the salad: Taste first because the stock, feta and olives can already bring plenty of salt.

How to store

Keep leftovers in an airtight container in the fridge for up to 2 days. Serve cold or warm gently, stirring carefully so the feta and cucumber retain some texture.

Frequently asked questions