Mediterranean Couscous Olive Feta Salad
This salad combines fluffy couscous, briny olives, creamy feta, and crisp vegetables tossed in a zesty lemon dressing. It’s perfect as a side dish, light lunch, or meal prep option.
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Serves: 3–4
Ingredients
For the salad:
1 cup couscous
1 cup boiling water or vegetable broth
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
½ cup Kalamata olives, sliced
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
For the dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
½ tsp dried oregano
Salt and black pepper, to taste
Instructions
Prepare couscous:
Place couscous in a bowl and pour over boiling water or broth.
Cover and let sit for 5 minutes, then fluff with a fork. Let cool slightly.
Prepare dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper.
Assemble salad:
In a large bowl, combine couscous, cucumber, tomatoes, red onion, olives, feta, and parsley.
Toss:
Pour dressing over the salad and mix until evenly coated.
Chill & serve:
Let sit for 10–15 minutes for flavors to blend, then serve.
Notes & Tips
Extra flavor: Add sun-dried tomatoes or roasted red peppers.
Protein boost: Add chickpeas or grilled chicken.
Herb swap: Try mint or basil for a different flavor profile.
Make it whole grain: Use whole wheat couscous for added fiber.
Meal prep: Keeps well in the fridge for up to 3 days.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! It tastes even better after chilling for a few hours.
Q: Can I substitute couscous?
A: Yes—quinoa, bulgur, or farro work well.
Q: Is it vegetarian?
A: Yes! Just ensure feta is vegetarian-friendly if needed.
Q: Can I make it vegan?
A: Skip feta or use a plant-based alternative.
Nutritional Information
Calories: 280–320 kcal
Protein: 7–9 g
Carbohydrates: 30–35 g
Fiber: 3–4 g
Fat: 14–16 g
Sugar: 3–5 g
Sodium: 350–450 mg