Greek Couscous Salad

Ingredients

• 170 g (1 cup)dry couscous
• 240 ml (1 cup)chicken or vegetable stock
• 150 g (1 cup), halvedcherry tomatoes
• 1 large (about 300 g), dicedEnglish cucumber
• 75 g (½ cup), crumbledfeta cheese
• 40 g (¼ cup), finely dicedred onion
• 15 g (¼ cup), choppedfresh parsley
• 2 tbsp, choppedfresh dill
• 2 tbsp, chopped (optional)fresh mint
• 425 g (15 oz), rinsed and drainedchickpeas
• 60 ml (¼ cup)extra-virgin olive oil
• 30 ml (2 tbsp)balsamic vinegar
• 15 ml (1 tbsp)fresh lemon juice
• 1 tsplemon zest
• 1 tspDijon mustard
• 1 clove, mincedgarlic
• ½ tspdried oregano
• ½ tspkosher salt
• ¼ tspfreshly cracked black pepper

Instructions

1. 1

   Cook the couscous

   Bring the stock to the boil in a small saucepan. Stir in the couscous, cover the pan and take it off the heat. Leave for 5 minutes, then fluff with a fork. Tip the couscous into a large bowl and let it cool slightly.

2. 2

   Prepare the vegetables

   Halve the cherry tomatoes, dice the cucumber, finely dice the red onion and chop the fresh herbs.

3. 3

   Mix the dressing

   In a small bowl or jar, whisk the olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt and pepper until combined.

4. 4

   Toss the salad

   Add the tomatoes, cucumber, red onion, parsley, dill, mint, chickpeas and feta to the couscous. Pour over the vinaigrette and toss gently until everything is coated.

5. 5

   Chill and serve

   Serve straight away or refrigerate for 20–30 minutes so the flavours can blend. Taste before serving and adjust with extra lemon juice, salt, pepper or herbs if needed.

What is Greek couscous salad?

Couscous is a North African staple made from tiny grains of semolina, while Greek-inspired salads often bring together vegetables, herbs, feta and a bright dressing. This version combines those elements with chickpeas for a substantial, colourful side.

Fluffy couscous absorbs the tangy dressing, and a brief rest gives the herbs, lemon and balsamic time to mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 11g protein, 45g carbs, 16g fat.

Couscous and chickpeas provide most of the carbohydrates, while olive oil and feta contribute much of the fat; chickpeas and feta also supply protein. Pair a serving with a lean protein or extra vegetables for a more balanced plate.

The ingredients that make it work

Couscous: Cooking it in stock adds flavour from the start. Fluffing it with a fork helps separate the grains before the wetter ingredients go in.

Chickpeas and feta: The chickpeas add a soft, hearty bite, while salty, crumbly feta contrasts with the fresh vegetables. Rinse and drain the chickpeas well so excess liquid does not dilute the dressing.

Fresh herbs: Parsley, dill and optional mint give the salad its lively finish. Chop them shortly before mixing to keep their flavour fresh.

Getting the couscous right

Once the stock reaches a boil, stir in the couscous, cover and remove the pan from the heat. Let it stand undisturbed for 5 minutes so the grains can absorb the liquid.

Fluff gently with a fork rather than pressing or stirring hard. Let the couscous cool slightly before adding the vegetables and feta.

Balancing the dressing

Oil: Olive oil gives the dressing body and helps it coat the grains and vegetables evenly. Whisk it thoroughly with the other dressing ingredients before pouring.

Acidity: Balsamic vinegar and lemon juice provide the tang, while zest adds a fresh citrus aroma. Taste the finished salad and add a little more lemon juice if it needs extra brightness.

Texture and flavour cues

The finished salad should have separate, tender grains rather than a wet or clumped texture. Well-drained chickpeas and slightly cooled couscous help keep it that way.

The cucumber and tomatoes should remain fresh and distinct, with the feta in soft crumbles. Toss gently so the cheese does not disappear into the dressing.

Timing and resting

The couscous needs just 5 minutes to stand, and the chopped ingredients can be prepared while it rests. Once assembled, the salad can be served immediately.

For a more blended flavour, chill it for 20–30 minutes. Taste again just before serving, as a little extra lemon, salt, pepper or herbs may be needed.

What to serve alongside

Serve this salad as a side with grilled chicken, fish or roasted vegetables, or offer it as part of a spread with hummus and warm flatbread. Its fresh, tangy flavours work well beside simply seasoned mains.

For a larger meal, add a green salad or extra vegetables alongside it.

Recipe notes & tips

• Use a fork to fluff the couscous so the grains stay separate.
• Drain the chickpeas thoroughly before adding them to the bowl.
• Chop the vegetables to a similar size for an even mix in each bite.
• Whisk the dressing until it looks evenly combined before tossing.
• Add the optional mint if you enjoy a more pronounced fresh-herb flavour.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a vegetarian version.
• Add olives: Fold in sliced Kalamata olives for a briny note.
• Try a different herb mix: Use extra parsley or dill if you do not have mint.
• Include grilled vegetables: Add cooled grilled courgette or peppers for a smoky variation.
• Make it more lemony: Add extra lemon juice to taste just before serving.

Common mistakes to avoid

• Stirring the couscous too much: Fluff it gently with a fork after it has stood for 5 minutes.
• Adding the dressing before the grains cool slightly: Let the couscous cool a little so the fresh ingredients keep their texture.
• Using wet chickpeas: Rinse and drain them well to avoid watering down the dressing.
• Overmixing the salad: Toss gently to keep the feta in crumbles and the vegetables distinct.
• Skipping the final taste: Check the seasoning after chilling and adjust with lemon, salt, pepper or herbs.

How to store

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or let the salad sit out briefly before eating; stir gently and refresh with a little lemon juice if it seems dry.

Frequently asked questions