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

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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.

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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