This Lemon & Feta Mediterranean Couscous Salad is a light, refreshing, and flavorful dish that’s perfect for warm-weather lunches, potlucks, or as a vibrant side for grilled meats. Made with pearl couscous, fresh cucumber, red onion, mint, and creamy feta, all tossed in a bright lemon-honey vinaigrette—this salad is balanced, satisfying, and totally crave-worthy.
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Why You’ll Love This Mediterranean Salad
This lemon & feta Mediterranean couscous salad is:
- Customizable with protein add-ins like grilled chicken
- Bursting with fresh, Mediterranean flavors
- Light and satisfying without feeling heavy
- Perfectly balanced with sweet, salty, tangy, and herby notes
- Ideal for meal prep, picnics, BBQs, or healthy lunches
What You Will Need
For the Couscous:
- 1 cup couscous
- 1½ cups chicken broth – Use the code COOKINGKATIELADY for 20% off Kettle & Fire organic broths!
- 2 tbsp olive oil
For the Dressing:
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 2 tsp honey
- ½ tsp stone ground mustard (or any mustard of choice)
- 2 tbsp white wine vinegar
- ½ tsp dried parsley
- ½ tsp salt
- Cracked black pepper to taste
For the Salad:
- 1 cucumber, diced
- ½ small red onion, diced
- 2 tbsp fresh mint, chopped
- ½ cup crumbled feta cheese
Health Benefits
- Couscous: A quick-cooking grain that provides energy-boosting complex carbs.
- Olive oil: Loaded with heart-healthy monounsaturated fats and antioxidants.
- Lemon juice: High in vitamin C and great for digestion.
- Cucumber & red onion: Hydrating and full of antioxidants and fiber.
- Feta cheese: A source of protein and calcium, with a bold flavor so you can use less.
- Fresh mint: Aids digestion and adds a naturally refreshing, cooling effect.
Instructions
- Toast the couscous: In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add the couscous and stir frequently for 2–3 minutes until lightly golden.
- Cook the couscous: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and cook for 12–14 minutes until liquid is absorbed. Remove from heat and let cool completely.
- Make the dressing: In a glass measuring cup or small bowl, whisk together ⅓ cup olive oil, lemon juice, honey, mustard, vinegar, parsley, salt, and pepper. Set aside.
- Assemble the salad: In a large mixing bowl, add the cooled couscous, diced cucumber, red onion, chopped mint, and feta. Toss gently to combine.
- Dress and chill: Pour the dressing over the salad and toss again until evenly coated. Chill for at least 30 minutes to allow flavors to meld.
- Serve and enjoy! This salad gets even better as it sits.
Flavor & Texture
The toasted couscous gives a slightly nutty flavor and tender, chewy texture. Paired with crunchy cucumber, sharp red onion, and cooling mint, it’s vibrant and refreshing. The lemon vinaigrette is bright and tangy with a hint of sweetness from the honey, and the feta adds a creamy, salty finish that ties everything together.
Serving Suggestions
- Serve chilled alongside grilled chicken, lamb, shrimp, or falafel
- Make it a complete meal by adding chickpeas or arugula
- Perfect for a picnic, potluck, or lunchbox
- Can be made a day ahead—just add feta right before serving for best texture
- Drizzle extra lemon or balsamic glaze on top before serving for a flavor boost
FAQ’S
Q: Can I make this dairy-free?
A: Yes! Simply omit the feta or use a plant-based feta alternative.
Q: Is couscous gluten-free?
A: Traditional couscous is not gluten-free. Substitute with quinoa or rice if needed.
Q: How long does it last?
A: Store in the refrigerator for up to 5 days. The flavors actually improve as it sits!
Q: Can I use another vinegar?
A: Yes, red wine vinegar or apple cider vinegar can be used in place of white wine vinegar.
Q: Can I make it vegetarian?
A: Absolutely—just use vegetable broth or water instead of chicken broth when cooking the couscous.
How To Store Leftovers
Store your leftovers in an airtight container in the fridge for up to 5 days.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This Lemon & Feta Mediterranean Couscous Salad is everything a warm-weather dish should be—fresh, flavorful, and effortlessly simple. Whether you’re making it ahead for a busy week or serving it at your next get-together, it’s a guaranteed crowd-pleaser that feels light but satisfies. Keep this one in your regular rotation—you’ll find yourself craving it again and again.
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Lemon & Feta Mediterranean Couscous Salad
Description
This Lemon & Feta Mediterranean Couscous Salad is a light, refreshing, and flavorful dish that’s perfect for warm-weather lunches, potlucks, or as a vibrant side for grilled meats. Made with pearl couscous, fresh cucumber, red onion, mint, and creamy feta, all tossed in a bright lemon-honey vinaigrette—this salad is balanced, satisfying, and totally crave-worthy.
Ingredients
For the Couscous:
For the Dressing:
For the Salad:
Instructions
-
Toast the couscous: In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add the couscous and stir frequently for 2–3 minutes until lightly golden.
-
Cook the couscous: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and cook for 12–14 minutes until liquid is absorbed. Remove from heat and let cool completely.
-
Make the dressing: In a glass measuring cup or small bowl, whisk together ⅓ cup olive oil, lemon juice, honey, mustard, vinegar, parsley, salt, and pepper. Set aside.
-
Assemble the salad: In a large mixing bowl, add the cooled couscous, diced cucumber, red onion, chopped mint, and feta. Toss gently to combine.
-
Dress and chill: Pour the dressing over the salad and toss again until evenly coated. Chill for at least 30 minutes to allow flavors to meld.
-
Serve and enjoy! This salad gets even better as it sits.
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 1/8th salad
- Amount Per Serving
- Calories 333kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2.8g14%
- Cholesterol 8.1mg3%
- Sodium 292.5mg13%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 0.8g4%
- Sugars 2.8g
- Protein 9.6g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
