Couscous Salad with Feta, Tomatoes, Cucumber, and Fresh Herbs Recipe
This refreshing Couscous Salad is a quick and easy dish perfect for a light lunch or a vibrant side. Featuring fluffy couscous soaked in boiling water, fresh tomatoes, crisp cucumbers, tangy feta cheese, and fragrant herbs, all tossed in a zesty lemon and olive oil dressing. Ready in just 25 minutes, this salad is a flavorful, nutritious option that suits warm weather dining or anytime you crave a wholesome, Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Couscous
- 1 cup (180g) couscous
- 1 cup (240g) boiling water
- Salt (to taste)
Vegetables & Herbs
- 18 small tomatoes (date or cherry tomatoes), halved or quartered
- 1 ½ small cucumbers or 1 medium cucumber, peeled and diced
- 1 medium red onion, finely diced and optionally rinsed under cold water
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (or 1 teaspoon dried mint)
Cheese & Dressing
- ½ cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper (to taste)
Instructions
- Cook couscous: Place the couscous in a medium bowl and season with salt. Pour the boiling water over the couscous, cover the bowl tightly, and let it sit undisturbed for 5 minutes to absorb the water. Once the couscous has softened, fluff it gently with a fork to separate the grains.
- Prepare the other ingredients: While the couscous cooks, halve or quarter the tomatoes depending on size. Peel and dice the cucumbers by slicing them lengthwise into smaller pieces to achieve bite-sized chunks. Crumble the feta cheese finely. Finely chop the parsley and mint leaves, and dice the red onion into small pieces. If you prefer a milder taste, rinse the diced onion under cold water in a sieve to remove some of the sharpness, then drain well.
- Combine ingredients: In a large bowl, combine the fluffed couscous, tomatoes, cucumbers, red onion, feta cheese, parsley, and mint. Drizzle the olive oil and lemon juice over the mixture. Season with salt and freshly ground black pepper to taste, then toss everything thoroughly to blend the flavors evenly.
- Enjoy: Serve immediately or chill briefly before serving for a cool, refreshing salad experience. This couscous salad pairs well with grilled meats or as a standalone light meal.
Notes
- To reduce the onion’s pungency, rinse diced onions under cold running water for 1-2 minutes and drain well.
- For added texture and flavor, consider adding toasted pine nuts or sliced almonds.
- This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
- Use fresh herbs when possible for the best aromatic flavor.
- Adjust lemon juice and olive oil quantities to taste for a more tangy or rich dressing.
