Greek-Inspired Olive and Feta Couscous Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and refreshing couscous salad loaded with Kalamata olives, creamy feta, cucumbers, and fresh herbs. This greek-inspired salads (vegetarian, mediterranean) ready in about 15 minutes pairs instant couscous, boiling water, Kalamata olives, pitted and halved into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 cup instant couscous in a large heatproof bowl and pour 1 1/4 cups boiling water over it. Cover tightly and let stand for 5 minutes until the couscous absorbs the water and is fluffy.
  2. Step 2: Fluff the couscous with a fork, then add 3/4 cup pitted and halved Kalamata olives, 1 medium diced cucumber, 1/2 cup crumbled feta cheese, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint. Stir gently to combine.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the couscous salad and toss gently to coat all ingredients evenly. Chill for 20 minutes before serving to enhance flavors.

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Frequently asked questions

How long does Greek-Inspired Olive and Feta Couscous Salad take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Greek-Inspired Olive and Feta Couscous Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep instant couscous from drying out.

Can I substitute ingredients in Greek-Inspired Olive and Feta Couscous Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Greek-Inspired Olive and Feta Couscous Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Greek-Inspired Olive and Feta Couscous Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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