Easy Mediterranean Couscous Salad
Sep 11, 2025, Updated Sep 19, 2025
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
Summer might be winding down, but this fresh and vibrant Mediterranean Couscous Salad lets you hold onto those garden-fresh flavors just a little while longer. Bursting with colorful vegetables, briny olives, creamy feta and fresh herbs, this salad is a meal prep dream. Make a big batch, keep it in the fridge, and mix and match with different proteins throughout the week for quick, nourishing meals.
I like to make this salad as a side dish and then add canned tuna or chickpeas for a grab-and-go lunch option that keeps the base fresh for several days. You can add whatever protein you would like. This recipe is flexible, flavorful and exactly the kind of dish you’ll want on repeat anytime throughout the year.
Ingredients You’ll Need
- Couscous – This is the foundation of the salad. I use Moroccan (the smallest size), though you can use pearl and adjust the cooking time.
- Vegetable stock – Cooking couscous in stock instead of water infuses it with savory flavor. Try my homemade vegetable stock for the most flavorful results.
- Cucumber – English cucumber works best since it has fewer seeds. You can swap for a few small Persian cucumbers.
- Cherry tomatoes – Juicy and more often sweeter, they add brightness and color.
- Red bell pepper – Adds crunch and a mild sweetness. You can substitute roasted red peppers from a jar, though they don’t hold up as well throughout the week.
- Red onion – For a sharp bite. The raw onion will mellow out when combined with the lemon juice and olive oil.
- Kalamata olives – One of my favorite elements, these salty and briny gems are an essential Mediterranean component.
- Feta cheese – Crumble it by hand for the best texture and creamy, tangy flavor. While you can use feta crumbles, they tend to be drier and saltier, too.
- Fresh basil – Adds a pop of freshness; you can swap in or mix and match with parsley and mint for variety.
- Lemon juice – An acidic hit that helps tie everything together. Add more lemon juice, as desired, for an even more bright and summery finish.
- Olive oil – A measure-with-your heart ingredient, there’s almost never too much olive oil for this recipe. You’ll add a bit to cook the couscous, then use a heavy pour to dress the salad. An extra drizzle throughout the week will wake up the simple couscous salad.
- Salt & black pepper – Essential to season and balance all of the flavors. Taste before adding salt, as your vegetable stock and feta might already provide enough saltiness.
Variations & Add-Ins
This recipe was developed as a meal prep go-to for me many years ago to avoid lunch boredom and spending tons of money eating lunch out every day. It helped me mix it up throughout the week without having to overthink ingredients or waste food. Here are some of my tips for keeping this summer couscous salad interesting:
- Protein boost: Stir in canned chickpeas, tuna, grilled shrimp or the protein of your choice.
- Extra crunch: Add toasted pine nuts or slivered almonds.
- Herb swaps: Try fresh parsley or mint for a different flavor twist, or mix and match with the basil.
- More greens: Fold in some arugula just before serving. Be sure to taste and adjust seasonings, lemon and olive oil, as needed.
Frequently Asked Questions
Yes! Simply swap couscous for gluten-free grains like quinoa or brown rice. They’ll soak up the Mediterranean flavors just as well.
It will stay fresh in the refrigerator for at least 5 days. Just give it a stir and add an extra drizzle of olive oil before serving.
Absolutely. Leave out the feta, serve it on the side to accommodate various dietary needs, or replace it with a dairy-free cheese alternative.
Yes! This recipe was designed to be made ahead. Prep a batch on Sunday and mix in different proteins each day for variety.
This Mediterranean Couscous Salad is everything you want in an end-of-summer recipe: quick, versatile and packed with bright, refreshing flavors. Share in the comments what ways you like to serve this salad.
Easy Mediterranean Couscous Salad
Ingredients
For the couscous:
- 2 cups couscous
- 2 cups vegetable stock
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
For the salad:
- Prepared couscous, from above
- ½ English cucumber, diced
- ½ cup kalamata olives, chopped
- 1 pint cherry tomatoes, quartered
- 1 red bell pepper, diced
- ½ medium red onion, diced
- 8 ounces feta cheese, crumbled by hand
- ½ cup fresh basil, chopped
- ⅓ cup olive oil, plus more as needed
- 2 lemons, juiced
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
Instructions
Prepare the couscous:
- In a medium pot, bring vegetable stock, 1 tablespoon olive oil and ½ teaspoon kosher salt to a boil.
- Stir in couscous, cover with a lid and remove from heat. Let sit for 5 minutes.
- Remove the lid and fluff couscous with a fork. Set aside to cool slightly.
Assemble the salad:
- Transfer couscous to a large mixing bowl.
- Stir in cucumber, olives, cherry tomatoes, bell pepper and red onion.
- Add lemon juice, ½ cup olive oil, remaining salt and black pepper. Mix until evenly combined.
- Crumble feta cheese into the bowl and add fresh basil. Gently stir, taste and adjust seasoning if needed.
- Enjoy immediately, or refrigerate for meal prep. Before serving, drizzle with additional olive oil if the salad has absorbed too much moisture.
Like this? Leave a comment below!
This dish is easy and delicious! I’ve made it at least once a week since I read it and take it to work for lunch, makes a perfect side salad.
I’m so glad it’s become a favorite. This always makes a great batch salad to grab and go for lunches.
This salad is delicious! Thanks Pesto & Potatoes!
This looks incredible! Thanks for sharing. And I appreciate the variations, add-ins and FAQs!
I hope you use it as a template and make it your own. It’s so flexible for every dietary need!