Categorized:

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  • Healthy
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Tagged:

  • couscous
  • cucumber
  • feta
  • garlic
  • lemons
  • mint
  • olive oil
  • parsley
  • red onion
  • tomatoes
Couscous salad with cucumbers, tomatoes, and herbs shown in a white bowl from the side. - 1

Couscous Salad

Ingredients

  • 1 cup dry Moroccan couscous*
  • 1 cup warm water**
  • Salt and freshly ground black pepper
  • 1/4 cup + 1 tsp olive oil, divided (regular or extra virgin)
  • 2 Tbsp fresh lemon juice
  • 1 tsp minced garlic (1 clove)
  • 1 1/2 cups grape tomatoes, halved
  • 1 1/2 cups diced English cucumber
  • 1/3 cup diced red onion
  • 1/3 cup finely crumbled feta cheese
  • 1/3 cup toasted slivered almonds (optional but highly recommended)
  • 1/3 cup finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh mint

Instructions

  • Bring water to a boil in a medium saucepan.
  • Right when it reaches a boil remove from heat and right away stir in couscous and salt and cover. Let rest 5 minutes.
  • Drizzle in 1 tsp olive oil, fluff with a fork and let cool about 10 minutes in a salad bowl (toss occasionally if possible to reduce sticking). Meanwhile prepare remaining salad ingredients.
  • In a small mixing bowl whisk together remaining 1/4 cup olive oil, lemon juice and garlic.
  • To bowl with couscous add tomatoes, cucumber, red onion, feta, almonds if using, parsley, and mint. Pour dressing over everything and toss to evenly coat.
  • Season with salt and pepper to taste. Salad is best the day prepared but will keep in the fridge for 1 day.

Notes

  • *Israeli (pearl) couscous will work here as well just follow the cooking instructions on the package rather than those listed here (steps 1 - 2).
  • **If at high altitude add 2 extra tablespoons water.

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