I’m sharing a quick and easy Vegan Mediterranean Couscous Salad made with fluffy couscous, crisp vegetables, and a bright homemade dressing that includes one clever swap.

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I made this Mediterranean couscous salad after a week of lazy takeout and now I cant stop making it. Tiny pearls of couscous get fluffy and the crumbled feta cheese keeps surprising you with salty little bites.

It looks simple but there are small tricks that turn it into something unexpected, the kind of dish you’ll pin under Best Couscous Salad and even find yourself googling Dressing For Couscous just to compare notes. Quick to pull together, it stays lively in the fridge and somehow every single time someone asks for that one extra helping.

Ingredients

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Light, quick-cooking grain, it’s mostly carbs, provides some fiber and keeps salad filling.
Plant protein and fiber, kinda nutty, makes the salad heartier and more satisfying.
Healthy fat from olives, adds richness and helps absorb fat soluble vitamins.
Crunchy refreshing, mostly water so it lightens salad, low calories.
Sweet tang, vitamin C and antioxidants, they bring acidity and color.
Crumbly, salty cheese, adds creamy umami, gives protein and calcium, but use sparingly.
Briny punch, healthy fats, give smoky depth and savory contrast.
Bright acidity, tangy freshness, cuts richness and wakes up everything.

Ingredient Quantities

1 cup (170 g) dried couscous

1 1/4 cups (300 ml) low-sodium chicken or vegetable broth

3 tbsp extra-virgin olive oil

2 tbsp freshly squeezed lemon juice (about 1 lemon)

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 small garlic clove, minced

1 cup cucumber, seeded and diced (about 1 small)

1 pint cherry tomatoes, halved (about 2 cups)

1/2 small red onion, finely chopped (about 1/3 cup)

1/2 cup Kalamata olives, pitted and halved

1/2 cup canned chickpeas, rinsed and drained (optional)

1/2 cup crumbled feta cheese (about 75 g)

1/4 cup fresh flat-leaf parsley, chopped

2 tbsp fresh mint, chopped (optional)

Salt and freshly ground black pepper, to taste

How to Make this

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1. Bring 1 1/4 cups low-sodium chicken or vegetable broth to a boil in a small saucepan, stir in 1 cup dried couscous, remove from heat, cover and let sit 5 minutes, then fluff with a fork so it doesn’t clump.

2. While the couscous rests, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 small minced garlic clove, and a generous pinch of salt and freshly ground black pepper — taste later though, feta and olives are salty.

3. Prep the veg: seed and dice about 1 cup cucumber, halve 1 pint cherry tomatoes, finely chop 1/2 small red onion (about 1/3 cup), halve 1/2 cup pitted Kalamata olives, rinse and drain 1/2 cup canned chickpeas if using, chop 1/4 cup flat-leaf parsley and 2 tbsp fresh mint if you want that extra pop.

4. Transfer the fluffed couscous to a large bowl so it cools a bit; if it’s still steaming wait a minute so the feta doesn’t melt.

5. Add the cucumber, tomatoes, red onion, olives, chickpeas (optional), crumbled 1/2 cup feta, parsley and mint (optional) to the couscous.

6. Pour the dressing over the salad and toss gently but thoroughly so everything gets coated, use a spatula to fold rather than mashing it.

7. Taste and adjust seasoning with more salt, pepper or lemon juice — remember olives and feta add salt so go easy.

8. Chill at least 30 minutes for flavors to marry or serve right away at room temp; before serving give it a final fluff and sprinkle a little extra parsley and feta if you like.

Equipment Needed

1. Small saucepan for boiling the broth and cooking the couscous
2. Measuring cups and spoons to measure broth couscous and dressing ingredients
3. Fork for fluffing the couscous so it doesnt clump
4. Whisk to emulsify the olive oil lemon and mustard dressing
5. Large mixing bowl to combine everything and let the couscous cool a bit
6. Rubber spatula or wooden spoon to fold the salad gently without mashing it
7. Chef’s knife for chopping cucumber tomatoes onion herbs and garlic
8. Cutting board for all the prep work
9. Fine mesh colander or sieve to rinse and drain the chickpeas and olives

FAQ

Q: How do I cook the couscous so it turns out light and fluffy?

A: Bring 1 1/4 cups broth to a boil, stir in 1 cup couscous, cover and remove from heat for 5 minutes, then fluff with a fork. For extra flavor you can toast the dry couscous 2 minutes in 1 tbsp olive oil first, but its not required.

Q: Can I make the salad ahead of time and how long will it keep?

A: Yes, make it up to 24 hours ahead for best texture, up to 3 days in the fridge in an airtight container. If you like crunch, add dressing just before serving or keep tomatoes and cucumber separate till the last hour.

Q: I need a vegetarian or vegan version, what should I change?

A: Use vegetable broth and omit the feta or swap for a vegan feta. The canned chickpeas add good protein, so keep them if you want a heartier vegan salad.

Q: My couscous is clumpy or gummy, how do I fix it?

A: Break it up with a fork while it's warm, drizzle a little olive oil and fluff. If it cooled and clumped, warm it gently with a splash of broth and fluff again.

Q: Can I swap couscous for another grain?

A: Yes, pearl (Israeli) couscous, quinoa, or bulgur all work. Cook each grain according to package directions and adjust liquid; quinoa for example uses about 1 to 1.5 ratio by volume.

Q: Best ways to serve this salad or what pairs well with it?

A: Serve room temp or chilled as a side with grilled chicken, fish, or falafel. It's also great on greens as a main, or stuffed into pita for lunches. Add extra herbs or olives to boost flavor.

Mediterranean Couscous Salad Recipe Substitutions and Variations

Couscous: quinoa (gluten free, nuttier — cook quinoa with about double the liquid and fluff), bulgur (quick cook, chewier), cauliflower rice (low carb, no cooking needed if pre-riced)
Low-sodium broth: water + a teaspoon of bouillon or stock concentrate, full-flavored vegetable stock, or diluted white wine for a brighter note (use sparingly)
Feta cheese: crumbled goat cheese (creamier), ricotta salata (firmer and salty), vegan feta or firm tofu seasoned with lemon and salt if you want dairy free
Kalamata olives: Castelvetrano or green olives (milder), capers (for briny punch), or chopped roasted red peppers for a sweet/salty swap

Pro Tips

– Toast the dry couscous in a dry skillet for 2-3 minutes till just golden, it gives a nuttier flavor and helps the grains stay separate when you fluff them.

– Make the dressing ahead and taste it after 10 minutes, acids and mustard mellow out with time so it may need a touch more oil or a pinch of sugar later to balance, trust your palate.

– Toss the dressing into slightly warm couscous so it soaks in better but wont be steaming, that way the grains absorb flavor without melting the feta.

– Prep veg smart: seed and pat cucumber dry so it doesn’t water down the salad, soak chopped red onion in cold water for 5-10 minutes if you want a milder bite, and leave some cherry tomatoes whole for texture contrast.

– This salad actually gets better after a few hours or the next day, but to keep it bright store dressing separate or add extra olives and feta just before serving so they dont make everything too salty or soggy.

Mediterranean Couscous Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing a quick and easy Vegan Mediterranean Couscous Salad made with fluffy couscous, crisp vegetables, and a bright homemade dressing that includes one clever swap.

Servings

servings

Calories

410

kcal

Equipment: 1. Small saucepan for boiling the broth and cooking the couscous
2. Measuring cups and spoons to measure broth couscous and dressing ingredients
3. Fork for fluffing the couscous so it doesnt clump
4. Whisk to emulsify the olive oil lemon and mustard dressing
5. Large mixing bowl to combine everything and let the couscous cool a bit
6. Rubber spatula or wooden spoon to fold the salad gently without mashing it
7. Chef’s knife for chopping cucumber tomatoes onion herbs and garlic
8. Cutting board for all the prep work
9. Fine mesh colander or sieve to rinse and drain the chickpeas and olives

Ingredients

1 cup (170 g) dried couscous
1 1/4 cups (300 ml) low-sodium chicken or vegetable broth
3 tbsp extra-virgin olive oil
2 tbsp freshly squeezed lemon juice (about 1 lemon)
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1 cup cucumber, seeded and diced (about 1 small)
1 pint cherry tomatoes, halved (about 2 cups)
1/2 small red onion, finely chopped (about 1/3 cup)
1/2 cup Kalamata olives, pitted and halved
1/2 cup canned chickpeas, rinsed and drained (optional)
1/2 cup crumbled feta cheese (about 75 g)
1/4 cup fresh flat-leaf parsley, chopped
2 tbsp fresh mint, chopped (optional)
Salt and freshly ground black pepper, to taste

Directions

Bring 1 1/4 cups low-sodium chicken or vegetable broth to a boil in a small saucepan, stir in 1 cup dried couscous, remove from heat, cover and let sit 5 minutes, then fluff with a fork so it doesn't clump.
While the couscous rests, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 small minced garlic clove, and a generous pinch of salt and freshly ground black pepper — taste later though, feta and olives are salty.
Prep the veg: seed and dice about 1 cup cucumber, halve 1 pint cherry tomatoes, finely chop 1/2 small red onion (about 1/3 cup), halve 1/2 cup pitted Kalamata olives, rinse and drain 1/2 cup canned chickpeas if using, chop 1/4 cup flat-leaf parsley and 2 tbsp fresh mint if you want that extra pop.
Transfer the fluffed couscous to a large bowl so it cools a bit; if it's still steaming wait a minute so the feta doesn't melt.
Add the cucumber, tomatoes, red onion, olives, chickpeas (optional), crumbled 1/2 cup feta, parsley and mint (optional) to the couscous.
Pour the dressing over the salad and toss gently but thoroughly so everything gets coated, use a spatula to fold rather than mashing it.
Taste and adjust seasoning with more salt, pepper or lemon juice — remember olives and feta add salt so go easy.
Chill at least 30 minutes for flavors to marry or serve right away at room temp; before serving give it a final fluff and sprinkle a little extra parsley and feta if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.