This post may contain affiliate links.
This Couscous Salad is packed with texture and Mediterranean flavour – it’s also SO EASY to throw together. Perfect for a side, meal prep lunches or party food dish.
Fun fact, in the months after I had newborn babies, Couscous was my most eaten carb. Why you ask? It literally takes no cooking, just a short soak. No brain space or oven/hob time required. What a win for frazzled new mum me!
I still love it now, whenever I need a side dish that is ready quick smart. If you need a side that is so simple and also looks (and tastes!) super impressive, this Couscous Salad is here for you!
Why you’ll love this Easy Couscous Salad recipe
⭐️ Impressive enough for a party, easy enough for lunch!
⭐️ Make ahead and store for convenience
⭐️ Quick and easy
Sarah’s Notes
I recently published my tips on how to perfectly cook couscous (note: it’s not difficult but there are a few tricks that give you great results every time.)
It’s such a fantastic replacement for rice or pasta, taking on the flavour of sauces and bulking out salads, but sometimes we need some inspiration on what to do with it.
I can’t get enough of this easy Couscous Salad, which is why I had to share this delightful combination of ingredients.
I love this alongside Chicken Souvlaki or Halloumi Kebabs, or simply with meal prepped chicken chopped up into it.
You do you though – there are so many winning formulas, and you can always just enjoy it on its own.
Couscous Salad Ingredients
- Olive oil – Extra virgin olive oil is best for this.
- Lemon – We’re using the juice and zest.
- Couscous – Buy the larger bags of plain couscous, rather than the pre-flavoured packets.
- Veggies – red onion, red pepper, cucumber and pomegranate seeds.
- Vegetable stock – Use good quality stock (I like Marigold).
- Chickpeas – Drain and rinse a tin of these well first.
- Feta – This cheese tastes amazing crumbled up into the salad.
- Parsley – Chopped up to garnish.
- Sea salt and freshly ground black pepper – When you add the salt, add a little at a time because how much you need will depend on the saltiness of the stock you use.
How to make Couscous Salad
1. Stir the extra virgin olive oil and lemon zest and juice together and season with a little salt and pepper as per the recipe below. Stir in the onion and set to one side. Chop your other ingredients.
2. Place the couscous in a separate bowl then pour over the stock. Cover with a plate and leave to steam for 5 minutes then fluff with a fork. Mix everything together and stir well.
How to store
In the fridge Keep it in the fridge and serve it cold. It should keep fine for up to 3 days.
In the freezer I wouldn’t recommend freezing this.
More favourite salad recipes…
Side Dishes
Rice Salad
Under 15 minutes
Tuna Pasta Salad
Side Dishes
Waldorf Salad
Side Dishes
Easy Beetroot Salad
FAQs
I would say this amount for 4 as a main side dish, or about 6-8 if you’re serving it with other dishes at a buffet or BBQ.
No, it is not. Semolina, which is what couscous is made from, comes from durum wheat, which contains gluten. You may find alternatives on the market, or replace it for cooked rice or cooked quinoa instead.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Couscous Salad {with Zesty Dressing}
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 Lemon, Zest and juice
- 1/2 Red onion, Thinly sliced
- 150 g (1 cups) Couscous
- 150 ml (0.75 cups) Vegetable stock
- 1 Red pepper, Cut into 1cm cubes
- 1/2 Cucumber, Cut into 1cm cubes
- 400 g (15 oz) Chickpeas, Drained and rinsed
- 100 g (3.5 oz) Feta, Crumbled
- 40 g (0.25 cups) Pomegranate seeds
- 15 g (0.25 cups) Parsley, Chopped
- Sea salt and freshly ground black pepper
Instructions
- Stir the extra virgin olive oil and lemon zest and juice together in a large bowl and season with a little salt and pepper. Stir in the onion and set to one side.
- Place the couscous in a separate bowl then pour over the stock. Cover with a plate and leave to steam for 5 minutes then fluff with a fork.
- Add the couscous and the rest of the ingredients to the oil and onion mix and stir everything together.
- Serve with a little chopped parsley on top.
Did you make this recipe? Click here to let us know how it went! Your feedback helps us to make more recipes you really want 🧡
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on September 23, 2025 and updated later to make improvements.
Totally divine. I will be making this for next week’s lunches as well!