Easy Couscous Salad

This easy couscous salad is brimming with flavor and texture. Loads of fresh vegetables, herbs and creamy feta cheese makes this recipe perfect for lunch, a picnic or as an easy side dish.

Ingredients needed

• Couscous. I prefer using normal couscous/whole wheat couscous but Pearl Couscous/Israeli couscous can be substituted. Cooking time is a little more so just follow the directions on the package. Other grains like bulgur wheat, farro our quinoa can be used too but will require different cooking.
• Vegetables: Cucumber, cherry tomatoes, radishes and red onions. Other salad veggies like red bell peppers, carrots, spring onion/green onion, etc. can also be used.
• Fresh herbs: I used fresh basil, parsley and chives. Fresh mint and dill will be delicious too.
• Feta cheese. To keep this salad vegan, omit the cheese or substitute with a vegan-friendly option.
• Chickpeas. Also called Garbanzo beans, I love adding chickpeas to this salad for a boost of protein and fiber.
• For the dressing: I love a simple vinaigrette with couscous salad with lots of extra-virgin olive oil, fresh lemon juice/red wine vinegar, fresh garlic cloves, salt and black pepper.
• Optional extras: This salad is so versatile and you can add a whole lot more to it. Kalamata olives, nuts (almonds or pine nuts), raisins, corn, black beans etc. can all be added. Chopped cooked chicken is also great for a huge protein boost.

How to make couscous salad

1. Cook the couscous: Add the couscous to a large metal or glass bowl then pour over the boiling water (you can use chicken stock too if you want more flavor) and season with a pinch of salt. Cover with plastic wrap or a plate and allow to soak for 10 minutes then fluff with a fork.
2. Prepare the vegetable: Finely dice the vegetables. I don’t like keeping the veggies too chunky for this salad so I quarter the cherry tomatoes and finely chop the red onion and cucumber. Drain and rinse the chickpeas under cold water then allow to drain for a few minutes before adding to the salad.
3. Assemble: Make the dressing then add all the vegetables and herbs to the couscous along with the feta cheese. Stir to combine with the dressing, taste and adjust seasoning if necessary then serve.

Making ahead and storing

This is the perfect salad to make ahead as it honestly gets better as it sits. If you want to prepare the salad the day in advance, I would suggest cooking the couscous then tossing with the dressing. Add all the vegetables and herbs to the top of the couscous but don’t toss the salad yet – this will prevent the veggies from going soggy. Any couscous salad leftovers can be kept in an airtight container in the fridge for up to 2 days.

What to serve with couscous salad

Although perfect as a picnic food or simple lunch, this salad is absolutely delicious served with Garlic Rosemary Lamb Chops, Easy Greek grilled chicken skewers or Easy Grilled Pork Chops as a simple weeknight dinner.

Easy salad recipes

• Easy lemon orzo salad
• Grilled Halloumi Salad
• Homemade Caesar Salad with Garlic Bread Croutons