Simple Greek Couscous Salad

A refreshing salad combines fluffy couscous with crisp vegetables and tangy feta for a perfect, easy-to-make meal. It’s great as a light lunch or a flavorful side dish for any occasion.

No reviews yetUpdated: Mar 31, 2026

Prep Time 14 min

Total Time 15 min

Difficulty Easy

Ingredients 0/5

1 cup water 1 cup couscous ½ cup diced sun-dried tomatoes, oil reserved 1 (4 ounce) package crumbled feta cheese 1 tablespoon dried parsley, or to taste

Why This Recipe Is So Flavorful

This salad is fresh, light, and full of vibrant flavors. It comes together quickly, making it perfect for busy weeknights or casual gatherings. Plus, it’s packed with healthy ingredients that are good for you and satisfying at the same time.

Chef's Cooking Tips

- Rinse the couscous under cold water before cooking to prevent clumping.
- Use fresh herbs like parsley or mint to brighten the flavors.
- Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld.

Step 1

Bring some water to a boil in a saucepan. Once it's boiling, take it off the heat and stir in the couscous. Cover the pot and let it sit for about 10 minutes until the couscous absorbs the water. Then, fluff it up with a fork and let it cool down a bit.

Step 2

While the couscous is resting, chop up the olives, red bell pepper, and sun-dried tomatoes. Toss all of these into a bowl along with the couscous. Add around a tablespoon of the olive liquid and a tablespoon of the oil from the sun-dried tomatoes to the mix—that helps keep everything nice and moist. If it feels a little dry, don’t hesitate to drizzle in a bit more oil.

Step 3

Finally, gently fold in the feta cheese and sprinkle some fresh parsley on top. Give everything a good stir, and your salad is ready to enjoy!

Serving Inspiration

Serve this salad as a side dish alongside grilled chicken, fish, or roasted vegetables. It also works well as a light lunch on its own or stuffed into pita bread for a quick and tasty wrap.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, and add a splash of olive oil or lemon juice if it seems dry. Avoid freezing, as the texture may change.

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By Daniel Carter

Recipe Developer

Daniel focuses on practical, easy-to-follow recipes designed for everyday home cooking.