Description
This Mediterranean Couscous Salad with Feta & Tomatoes is a vibrant, refreshing dish made with pearl couscous, chickpeas, cucumbers, cherry tomatoes, and fresh parsley—all tossed in a lemony herb dressing. It’s a perfect make-ahead salad for picnics, lunches, or summer dinners.
Ingredients
-
3 cups cooked pearl couscous (about 525g)
-
3 tbsp (45ml) good-quality olive oil
-
Juice of 1 lemon
-
1 tbsp (15g) Greek seasoning
-
½ tsp (2.5g) salt
-
¼ tsp (0.5g) black pepper
-
1 English cucumber or 3 cocktail cucumbers, diced
-
1 pint cherry tomatoes, quartered (280g)
-
½ cup (120g) crumbled feta cheese
-
1 can (15 oz / 425g) chickpeas, rinsed and drained
-
¼ medium red onion, finely diced (40g)
-
3 tbsp (10g) fresh parsley, chopped
Instructions
-
Cook pearl couscous according to package instructions, then let it cool.
-
In a large bowl, combine couscous with olive oil, lemon juice, Greek seasoning, salt, and pepper. Mix thoroughly.
-
Add cucumbers, cherry tomatoes, feta, chickpeas, red onion, and parsley.
-
Toss gently to combine.
-
Chill in the fridge for at least 30 minutes.
-
Garnish with additional parsley if desired before serving.
Notes
Use block feta for better texture and creaminess.
Chill thoroughly for optimal flavor.
Swap in mint or dill instead of parsley for variation.
Add red chili flakes if you want a touch of heat.
Great for meal prep and holds up well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for couscous)
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean