Mediterranean Couscous Salad

Get ready to take a flavour-packed journey with this healthy Mediterranean Couscous Salad! This 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.


Mediterranean Couscous Salad With Feta

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 💡Tips | 📝 Go To Full Recipe | 🥗 More Mediterranean Salad Recipes


My Mediterranean Couscous Salad

With a mix of Greek and Moroccan inspiration, this couscous salad is lightly spiced with cumin and paprika, mixed with a rainbow of juicy vegetables, herbs and sharp red onion and topped with creamy, salty and tangy feta. 

Not only is this dish packed with flavour, but it’s also good for you. You can enjoy it as a side or as a main, and it’s a great salad to bring to a barbecue or any potluck get-together. 

So grab a plate, sit back, and let the vibrant flavours transport you to the sunny shores of the Mediterranean!

Mediterranean Couscous Salad With Feta

Ingredients For This Salad

  • 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. More about types of couscous here.
  • Broth flavourings – Mediterranean spices like cumin, paprika and garlic powder are used to infuse the couscous with flavour, as well as lemon zest and vegetable stock. 
  • For the salad – red or white onion can be used (for sharpness), capsicum/bell peppers of any colour, fresh cucumber, crunchy carrot, herbs like mint and coriander (cilantro) but you could also add parsley, Dried fruit – I love adding dried fruit to couscous dishes for a touch of sweetness and it’s very common in Moroccan cuisine. In this recipe, I use dried apricots but you can opt for raisins, sultanas, dried cranberries and so on. 
  • For the dressing – this one is simple with lemon juice, maple syrup and olive oil. 
  • Feta – you can use any feta you like, Greek or Danish. I prefer smooth Danish feta as it’s a little less salty. You can pimp it up with a fancy marinated goat’s feta. 

 Is Couscous Gluten-Free?

Couscous is typically made from durum wheat semolina, which is not gluten-free. However, there are gluten-free alternatives available, such as those made from rice, corn, or quinoa, that can be used as a substitute in recipes. You can also use cooked quinoa or finely diced cauliflower in place of couscous. 


How To Make Couscous Salad 

The full recipe card with ingredients and a nutritional breakdown are below. You will also find some tips for making the best couscous under the recipe. Here are some step-by-step photos to guide you along.

  • Step 1. Prepare 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. 
  • Step 2. While the couscous is steaming, prepare other salad ingredients.
  • Step 3. Once couscous is done, fluff it with a fork. 
  • Step 4. 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. 
  • Grab a fork and enjoy this Mediterranean couscous salad!
Moroccan Greek Couscous Salad With Herbs & Feta

More Mediterranean Salad Recipes


Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Cooked & Loved

Mediterranean Couscous Salad With Feta

Mediterranean Couscous Salad

Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Author: Irena Macri
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Print Pin Save
5 from 5 votes
Calories: 382kcal
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 great about indulging in its vibrant flavours.

Ingredients 

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 teaspoon vegetable stock powder e.g. Vegeta or crushed stock cube
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon 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 feta crumbled

Instructions

  • 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. 

Notes

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. 

Nutrition

Calories: 382kcal | Carbohydrates: 53g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 366mg | Potassium: 491mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3862IU | Vitamin C: 28mg | Calcium: 148mg | Iron: 2mg
Keywords: Side Dish, Vegetarian, Feta, Greek, Couscous Recipes, Moroccan, Salad, Mediterranean Recipes
Tried this recipe?Mention @cookedandloved or tag #cookedandloved

Tips For Making The Best Couscous

  1. Mostly recommended liquid-to-couscous ratio is 1:1, so to cook 1 cup of couscous, you need 1 cup of boiling broth of water. However, some couscous packages have slightly different ratios, so do check those. For this recipe, I used 250 ml of boiling water for 1 cup (200 grams) of couscous. If you use too much liquid, the couscous will end up slightly soggy and sticky. Too little liquid will be drier and can at times taste undercooked. 
  2. Flavour the water with spices, seasonings or stock powder or use pre-made broth like chicken or vegetable, to infuse couscous with flavour right away. For this recipe, I used a few spices and lemon zest.
  3. Don’t disturb the couscous while it’s steaming and absorbing the hot liquid. 5-10 minutes should be sufficient.
  4. Toasting couscous before cooking will give you a deeper, nuttier flavour. Before you add the couscous to the boiling liquid, give it a quick toast in the skillet with a bit of oil until it turns golden brown. 
  5. Once ready, fluff the couscous with a fork. You can add a dollop of butter or some olive oil to make it taste less dry. 
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

Comment or Rate This Recipe

Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

5 Comments
  1. 5 stars
    This healthy Mediterranean Couscous salad looks amazing. Loving the fusion of Greek and Moroccan flavors. Can’t wait to try it.

  2. 5 stars
    I am loving the flavors happening here! 🙂 Definitely adding this to my weekly dinner rotation soon.

  3. 5 stars
    This salad is everything I love in one bowl! I liked the tips on making couscous successfully .

See all comments »

You Might Also Like

148 Shares
Share via
Copy link
Powered by Social Snap