My Zesty Mediterranean Couscous Salad is a bright, flavorful, and colorful dish packed with fresh vegetables, herbs, and a tangy dressing. It’s quick to make, ideal for meal prep, and works beautifully as a side dish or light main. I often make a big batch and enjoy it over several days.

Why I’ll Love This Recipe

I love how versatile this salad is. I can prep it in advance and still have it taste fresh. The mix of crisp veggies, briny olives, herbs, and creamy feta gives a satisfying contrast of flavors and textures. It also travels well for potlucks or lunches. Plus, it’s easy to adjust — I can swap in different vegetables or add proteins as I like.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Salad

• 10 ounces couscous (I use Near East, which is ready in about 5 minutes)

• 1 tablespoon unsalted butter

• 2 cups chicken broth (or broth of choice)

• 2 cups cherry or grape tomatoes, quartered

• ½ cup red onion, diced small

• ½ cup kalamata olives, chopped

• 1 cup mini cucumbers, diced small

• 1 cup yellow or orange bell pepper, finely chopped

• 1½ cups fresh parsley, finely chopped

• ¼ cup fresh mint, finely chopped

• 1–2 cups feta cheese, crumbled (for garnish)

• 1 cup chickpeas, rinsed and drained

For The Dressing

• ½ cup extra virgin olive oil

• 4 tablespoons red wine vinegar

• 4 tablespoons lemon juice (juice of about 2 large lemons)

• 1 clove garlic, grated

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon crushed red pepper flakes (optional)

• Salt, to taste

• Pepper, to taste

Directions

1. In a medium saucepan, bring the chicken broth and butter to a boil. Stir in the couscous, then remove from heat. Cover, and let it rest for 5–10 minutes (according to package directions).

2. Uncover and fluff the couscous with a fork.

3. In a large mixing bowl, combine the fluffed couscous, tomatoes, red onion, olives, cucumbers, bell pepper, parsley, mint, and chickpeas.

4. In a measuring cup or mason jar, whisk (or shake) together all the dressing ingredients until slightly thickened. Taste and adjust salt and pepper.

5. Pour the dressing over the salad and toss until well combined.

6. Serve and top with crumbled feta cheese.

Servings And Timing

• Serves: 6–8 people

• Prep + Cook Time: About 15–20 minutes

• Make-Ahead Note: The salad tastes even better after sitting for a bit so the flavors can meld.

Variations

• Swap the chickpeas for cooked grilled chicken or shrimp to turn it into a protein-packed main.

• Use whole wheat couscous or cauliflower couscous for a lighter or lower-carb version.

• Add roasted red peppers, artichoke hearts, or sun-dried tomatoes for extra flavor.

• Replace feta with goat cheese or omit it entirely for a dairy-free version.

• Use apple cider vinegar instead of red wine vinegar for a different tang.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

• Because the couscous absorbs liquid over time, before serving leftovers I give it a quick toss and add a splash of extra lemon juice or olive oil if it seems dry.

• I don’t recommend reheating this salad; it’s best eaten chilled or at room temperature.

FAQs

What Kind Of Couscous Is Best For This Recipe?

I prefer quick-cooking couscous because it only takes about 5 minutes. But any variety works — just adjust the cooking time accordingly.

Can I Make This Salad Vegan?

Yes — skip the butter (or use a vegan butter) and omit or substitute the feta cheese with vegan feta or nut cheese. Everything else is plant-based.

Will The Salad Get Soggy If I Make It Ahead?

It can absorb some liquid over time, but I find it holds up well for a day or two. To help, I sometimes keep the dressing separate and toss it right before serving.

Can I Freeze Leftovers?

I don’t recommend freezing this salad; the vegetables, herbs, and couscous don’t thaw well and can become mushy.

How Do I Adjust Saltiness If Olives Or Feta Make It Too Salty?

If it tastes too salty, I add more fresh vegetables (like cucumber or tomato) or a little extra couscous. A splash of lemon juice also helps balance the saltiness.

Conclusion

I adore this Zesty Mediterranean Couscous Salad because it’s full of bold flavors, textures, and fresh ingredients — yet it’s so simple to throw together. It’s perfect for batch cooking and keeps nicely for lunches or entertaining. I hope if you try it, you enjoy it as much as I do!