Couscous Salad

Ingredients

• 170 gdry Moroccan couscous
• 240 mlwarm water
• to tastesalt and freshly ground black pepper
• 60 ml + 5 ml, dividedolive oil, regular or extra virgin
• 30 mlfresh lemon juice
• 1 tsp (1 clove)minced garlic
• 225 g, halvedgrape tomatoes
• 225 g, dicedEnglish cucumber
• 50 g, dicedred onion
• 50 g, finely crumbledfeta cheese
• 35 g, toastedslivered almonds (optional but highly recommended)
• 20 g, finely choppedfresh parsley
• 2 tbsp, finely choppedfresh mint

Instructions

1. 1

   Boil the water

   Bring the water to a boil in a medium saucepan.

2. 2

   Steam the couscous

   As soon as the water boils, take the pan off the heat. Stir in the couscous and salt, cover, and leave it to stand for 5 minutes.

3. 3

   Fluff and cool

   Drizzle in 5 ml olive oil and fluff the couscous with a fork. Transfer it to a salad bowl and leave to cool for about 10 minutes, tossing now and then if possible to limit sticking. Prepare the remaining salad ingredients while it cools.

4. 4

   Whisk the dressing

   In a small bowl, whisk together the remaining 60 ml olive oil, lemon juice and garlic.

5. 5

   Toss the salad

   Add the tomatoes, cucumber, red onion, feta, almonds if using, parsley and mint to the couscous. Pour over the dressing and toss until everything is evenly coated.

6. 6

   Season and serve

   Adjust the seasoning with salt and pepper to taste. The salad is best on the day it is made, but it can be kept in the fridge for 1 day.

What is couscous salad?

Couscous is a North African staple, while salads combining it with vegetables, herbs and feta are common across Mediterranean-inspired cooking. This version balances soft, fluffy grains with juicy tomatoes, crunchy cucumber and a sharp lemon dressing.

Fresh parsley and mint keep the flavours lively, and toasted almonds add crunch. It works as a side dish or as a colourful addition to a spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 356 calories, 9g protein, 37g carbs, 20g fat.

Couscous supplies most of the carbohydrates, while olive oil and almonds contribute much of the fat; feta adds some protein and fat, with smaller amounts of protein from the couscous and almonds. To balance the plate, serve a portion with chicken, fish or another protein-rich main and extra vegetables.

The couscous method

Hydration: Taking the pan off the heat before adding the couscous lets the grains absorb the hot water without prolonged boiling. Keep the lid on for the full 5 minutes.

Fluffing: Separate the grains with a fork after adding the teaspoon of oil. Give them time to cool before tossing in the other ingredients so the vegetables and feta stay fresh.

A bright, balanced dressing

Lemon and garlic: Whisking them with the olive oil distributes their flavour throughout the salad. Use regular or extra virgin olive oil, as preferred.

Seasoning: Salt the couscous and taste the finished salad before adding more. Feta is already salty, so adjust carefully and finish with freshly ground black pepper.

Keep the textures distinct

Vegetables: Halve the tomatoes and dice the cucumber and onion into small, even pieces so they mingle easily with the grains. If the cucumber is particularly watery, pat the pieces dry before adding them.

Crunch: Toasted slivered almonds bring a crisp contrast to the soft couscous and feta. Add them just before tossing if you want them to stay crunchiest.

Timing and make-ahead

Cooling: The couscous needs about 10 minutes to cool after its 5-minute rest. Use that time to prepare the vegetables, herbs and dressing.

Serving: The salad is at its best on the day it is made. If preparing ahead, keep in mind that the vegetables and herbs soften as they sit in the dressing.

What to serve alongside

For a meal: Serve the salad with grilled or roasted chicken, or with seafood such as fish or prawns. Its lemony dressing and herbs complement simply seasoned mains.

For a spread: Pair it with other salads, grilled vegetables or warm flatbread. It can also be served as a light lunch on its own.

Recipe notes & tips

• Measure the water carefully so the couscous turns tender without becoming soggy.
• Fluff the couscous thoroughly to break up clumps before adding the vegetables.
• Let the grains cool before mixing in the feta and fresh herbs.
• Cut the vegetables into similar-sized pieces for an even mix in each forkful.
• Taste before adding the final salt, since feta contributes its own saltiness.
• Add the toasted almonds close to serving time to preserve their crunch.

Variations

• Add chickpeas: Fold in drained, rinsed chickpeas for a more substantial salad.
• Swap the herbs: Use extra parsley or mint if you do not have both to hand.
• Add olives: Stir in sliced olives for a briny note that pairs well with feta.
• Use a different cheese: Replace the feta with crumbled goat’s cheese for a softer, tangier finish.
• Add roasted vegetables: Mix in cooled roasted peppers or courgette for a deeper flavour.

Common mistakes to avoid

• Boiling the couscous: Remove the pan from the heat as soon as the water boils, then cover it to steam.
• Skipping the rest: Leave the couscous covered for the full 5 minutes so it can absorb the water.
• Mixing while hot: Cool the grains for about 10 minutes before adding the fresh ingredients.
• Over-salting: Taste after adding the feta before adjusting the seasoning.
• Adding almonds too early: Fold them in shortly before serving if you want to keep their toasted crunch.

How to store

Cover and refrigerate leftovers, then eat within 1 day. This salad is best served cold or at room temperature; toss it before serving, and avoid reheating so the vegetables and herbs stay fresh.

Frequently asked questions