The Best Mediterranean Couscous Salad

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant mix of fluffy couscous, crisp cucumbers, and tangy feta, dressed with lemon and olive oil for a refreshing summer dish. This Mediterranean-inspired salad recipe (vegetarian), ready in about 50 minutes, pairs couscous, cherry tomatoes, cucumber 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 220 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.

Ingredients

• 1 cup couscous
• 1 pint, halved cherry tomatoes
• 1 medium, diced cucumber
• 1 small, finely chopped red onion
• 1/4 cup, pitted kalamata olives
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Cook couscous according to package instructions, then fluff with a fork and set aside.
2. Step 2: In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, and parsley. Toss gently to mix.
3. Step 3: In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.
4. Step 4: Pour the dressing over the vegetable mixture and toss to coat evenly.
5. Step 5: Fold in the crumbled feta cheese just before serving to preserve its texture.
6. Step 6: Chill the salad for 15 minutes before serving for a refreshing contrast.