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Mediterranean Couscous Salad With Feta

Mediterranean Couscous Salad

  • Author: Irena Macri
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 30 minutes 1x
  • Category: Salad
  • Method: Tossed
  • Cuisine: Mediterranean
  • Diet: Vegetarian


This Mediterranean couscous salad dish is a delightful fusion of Greek and Moroccan influences, combining fluffy couscous with creamy feta cheese, juicy vegetables, and a burst of herbs and spices. This salad is not only delicious, but it’s also good for you, so you can feel good about indulging in its vibrant flavours.



For couscous

  • 1 cup dry couscous (about 200 grams / 7 oz, I used 5-minute couscous by San Remo brand)
  • 250 ml boiling water
  • 1 tsp vegetable stock powder (e.g. Vegeta or crushed stock cube)
  • 1 tsp lemon zest
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika powder
  • 1/2 tsp garlic powder

Other salad ingredients

  • 6 dried apricots, chopped
  • 1/2 red onion, finely diced
  • 1/2 red pepper, diced (1 cup)
  • 1 carrot, diced (1 cup)
  • 1 large Lebanese cucumber, diced (1.5 cups)
  • 1/2 cup chopped coriander
  • 1/4 cup chopped mint
  • 2 tablespoons lemon juice (1/2 lemon)
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil
  • 1/2 cup crumbled feta


  • Make the couscous. As we are using the 5-minute instantly cooked couscous, you only need to cover the dry couscous with boiling water and let it steam and absorb the liquid under a lid. 
  • Add the couscous to a large bowl followed by spices, stock cube powder and lemon zest. Stir these together. Pour in the boiling water, stir through and cover the bowl with a lid. Leave undisturbed for 5-10 minutes, allowing the couscous to steam and absorb all of the hot liquid. Once couscous is done, fluff it with a fork. 
  • Prepare the salad. While the couscous is steaming, prepare other salad ingredients. 
  • Add the salad vegetables, herbs and chopped apricots to the couscous and drizzle over with lemon juice, olive oil and maple syrup. Combine well and top with crumbled feta cheese. 


Storage Tips. This salad should keep for up to 3 days. If making this couscous salad ahead of time, prepare everything as described but don’t add the dressing until the day you are serving it. Undressed salad will remain crunchy and fresh for longer.

Couscous. The recipe uses Moroccan couscous, which is the smallest kind. I used a San Remo couscous brand which only takes 5 minutes to cook covered with boiling water. You can use pearl couscous or Lebanese couscous but check the cooking instructions first. 


  • Serving Size: 1 cup
  • Calories: 274
  • Sugar: 9.2 g
  • Sodium: 228.2 mg
  • Fat: 10.3 g
  • Carbohydrates: 39.2 g
  • Fiber: 4 g
  • Protein: 7.4 g
  • Cholesterol: 11.1 mg

Keywords: Couscous Recipes, Moroccan, Greek, Salad, Mediterranean Recipes, Vegetarian, Feta, Side dish

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