Fresh Couscous Salad Recipe with Lemon & Feta – Easy & Healthy

Introduction

The first time I made this fresh couscous salad, I was hooked. There’s just something about the zing of lemon, the crunch of cucumber, and the creamy saltiness of feta that feels like a celebration of bright, clean flavors. This recipe has become my go-to for potlucks, quick lunches, and even side dishes at dinner parties. It’s packed with fresh ingredients and comes together in no time, making it as convenient as it is delicious.

If you’re looking for a healthy recipe that doesn’t skimp on flavor, this couscous salad is a winner. It’s light yet satisfying, with a medley of textures and a tangy dressing that ties everything together. Bonus: It’s perfect for meal prep and tastes even better the next day. Trust me, you’ll want to make extra!

Whether you’re serving this as a quick weekday lunch or impressing guests at your next gathering, this fresh couscous salad with lemon, cucumber, and feta is bound to become a staple in your kitchen.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 20 minutes, it’s perfect for busy days or last-minute plans.
• Simple Ingredients: You probably already have most of these ingredients in your pantry or fridge.
• Versatile: Serve it as a main dish, side dish, or even pack it for lunch on the go.
• Healthy & Fresh: Loaded with veggies, fresh herbs, and protein-packed couscous, it’s both nutritious and delicious.
• Make-Ahead Friendly: The flavors deepen as it sits, making it ideal for meal prep or gatherings.

This isn’t just another salad recipe—it’s one of those dishes that feels like sunshine on a plate. The light, zesty dressing complements the crisp vegetables, while the feta adds a creamy, savory touch. You’ll be reaching for this recipe again and again!

What Ingredients You Will Need

This couscous salad uses simple, wholesome ingredients to deliver bold flavor and satisfying texture. Here’s what you’ll need:

• Couscous: Use instant couscous for a quick-cooking base. (Whole wheat couscous works too!)
• English cucumber: Crisp and refreshing, it adds a crunchy texture. (You can substitute Persian cucumbers.)
• Cherry tomatoes: Sweet and juicy, these add a pop of color and flavor.
• Red onion: Thinly sliced for a mild bite. (Soak in cold water to mellow the flavor if needed.)
• Fresh parsley: Adds a burst of herby freshness. (Cilantro or mint are great alternatives.)
• Feta cheese: Creamy and tangy, it’s a must for this salad. (Use dairy-free feta if needed.)
• Olive oil: For the dressing. Go for extra virgin for the best flavor.
• Lemon juice: Freshly squeezed for that bright, zesty kick.
• Garlic: Minced for a subtle punch of flavor.
• Salt & pepper: Simple seasonings to enhance the flavors.

The beauty of this recipe is its flexibility. Feel free to swap in any fresh veggies you have on hand or add a handful of nuts for extra crunch!

Equipment Needed

You don’t need any fancy tools for this recipe. Here’s what you’ll need:

• Medium saucepan: To cook the couscous.
• Large mixing bowl: For tossing the salad.
• Sharp knife: To chop the vegetables and herbs.
• Cutting board: A sturdy surface for prepping ingredients.
• Whisk or fork: To mix the dressing.

If you don’t have a whisk, a fork works just fine for blending the dressing ingredients. And if you’re short on bowls, you can mix the salad right in the pot you cooked the couscous in!

Preparation Method

1. Cook the couscous: Boil 1 cup (240 ml) of water with a pinch of salt in a medium saucepan. Once boiling, remove from heat and stir in 1 cup (170 g) of couscous. Cover and let it sit for 5 minutes. Fluff with a fork once done.
2. Prep the vegetables: While the couscous is cooking, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the parsley finely.
3. Make the dressing: In a small bowl, whisk together 3 tablespoons (45 ml) of olive oil, 2 tablespoons (30 ml) of freshly squeezed lemon juice, 1 minced garlic clove, and a pinch of salt and pepper.
4. Combine the salad: In a large mixing bowl, add the cooked and fluffed couscous, cucumber, tomatoes, red onion, parsley, and crumbled feta.
5. Toss with dressing: Pour the dressing over the salad and toss gently until evenly coated.
6. Adjust seasoning: Taste and adjust with more lemon juice, salt, or pepper if desired.

Your fresh couscous salad is ready to serve! It should look colorful and vibrant, with the dressing lightly coating every ingredient.

Cooking Tips & Techniques

• Fluff your couscous: After cooking, use a fork to gently fluff the grains for a light and airy texture.
• Let it cool: If you’re adding the couscous right after cooking, let it cool slightly to avoid wilting the vegetables.
• Use fresh lemon juice: Bottled lemon juice won’t give you the same bright flavor—fresh is always best.
• Chill for meal prep: This salad tastes even better after a few hours in the fridge, as the flavors have time to meld.
• Customize the veggies: Feel free to add chopped bell peppers, shredded carrots, or even diced avocado for variety.

The key to this salad is balance—don’t overdo the dressing, and toss gently to keep the ingredients intact.

Variations & Adaptations

• Gluten-Free: Swap couscous for cooked quinoa or cauliflower rice.
• Mediterranean Twist: Add olives, sun-dried tomatoes, and a sprinkle of oregano for a Mediterranean flair.
• Protein Boost: Toss in grilled chicken, chickpeas, or shrimp for a more filling meal.
• Seasonal Veggies: Use zucchini, roasted red peppers, or asparagus when in season.
• Dairy-Free: Replace feta with a vegan cheese alternative or omit it altogether and add toasted almonds for texture.

One of my personal favorites is adding pomegranate seeds for a sweet and tangy pop of flavor. Experiment away—this recipe is incredibly forgiving!

Serving & Storage Suggestions

This couscous salad is best served chilled or at room temperature. Here are some tips:

• Serving: Pair it with a side of grilled meat, fish, or tofu for a complete meal. It’s also lovely served with warm pita bread and hummus.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is meant to be enjoyed cold, but if you prefer a warm version, microwave briefly before serving.
• Flavor Development: The flavors intensify as it sits, so it’s even better the next day!

If you’re making this for meal prep, pack it in individual containers for grab-and-go lunches.

Nutritional Information & Benefits

This fresh couscous salad is not only delicious but also packed with nutrients:

• Calories: Approximately 200 calories per serving.
• Rich in fiber: Thanks to the vegetables and whole grain couscous.
• Protein-packed: Feta cheese and couscous offer a good amount of protein to keep you full.
• Low-fat: Made with olive oil and fresh ingredients, it’s a heart-healthy choice.
• Gluten-free option: Easily adaptable with quinoa or cauliflower rice.

The combination of fresh veggies and lemon juice also gives this salad an immune-boosting kick. It’s a wholesome option for any meal of the day!

Conclusion

This fresh couscous salad with lemon, cucumber, and feta is a recipe you’ll come back to time and time again. It’s quick, easy, and loaded with flavor, making it perfect for any occasion. Whether you’re customizing it to suit your taste or enjoying it as-is, it’s bound to become a favorite in your household.

I love how it brings together simple, fresh ingredients to create a dish that feels elevated yet effortless. Make it today, and let me know how you made it your own! Share your thoughts in the comments below, and don’t forget to save this recipe for later.

Happy cooking—I can’t wait to hear how it turns out!

FAQs

Can I make couscous salad ahead of time?

Yes! This salad tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge.

What can I use instead of couscous?

You can substitute couscous with quinoa, bulgur wheat, or even cauliflower rice for a gluten-free option.

How do I keep the salad fresh for longer?

Store it in an airtight container in the refrigerator. Avoid adding the dressing until you’re ready to serve for the freshest taste.

Can I add protein to this salad?

Absolutely! Grilled chicken, shrimp, or chickpeas work beautifully and make the dish more filling.

What’s the best way to serve this salad?

Serve it chilled or at room temperature. Pair it with grilled meats, fish, or pita bread for a satisfying meal.

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