Greek Couscous Salad

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This Greek side dish takes couscous and mixes it with sun dried tomatoes, red onions, olives, cucumbers, and feta cheese all mixed with a light dressing for a delicious cold salad.   This post originally published August 16, 2012.

A bowl of couscous salad

Couscous is a wonderful side dish.  It has a great texture and it absorbs any flavor that it’s mixed with.  Generally I just add some garlic and olive oil to it but on occasion I’ve used it to make a cold salad.  With summer coming up I’m trying to find more cold salad side dishes.

I feel like most people go with potato salad, pasta salad, or macaroni salad in the summer so it’s nice to have a different option.  This is one of those salads I make on a Sunday then we eat throughout the week but it’s also a great choice to take to picnics and summer parties.  It’s made with a vinaigrette dressing instead of mayonnaise so it’s able to with stand the summer heat better then tradition cold salads.

Pin Image- Greek Couscous Salad with text overlay

This Greek couscous salad is a great side dish option.  I like to make mine with sun dried tomatoes, cucumbers, olives, and red onions but you could also add roasted red peppers, fresh tomatoes, or regular onions.  Then I top it with a fresh dressing made with vinegar, lemon, and spices.

One thing to note about this dish is that the couscous absorbs the dressing so it can become dry.  I find that making a second portion of the dressing and serving it on the side is helpful so that others can pour on additional dressing as needed.

A small bowl of Greek Couscous salad with the container behind it

Pro Tips & Substitutions:

  • I like to wait until right before serving to add in the feta cheese. 
  • Fresh dill and fresh mint are great additions to the dressing if you have them.
  • Switch out the veggies as you like.  I add in the ones my family eats but you can easily substitute any veggies that suit your family.

Greek Couscous Salad

Yield: serve 6-8
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Couscous salad made with sun dried tomatoes, red onions, olives, and feta cheese then tosses in a light lemon vinaigrette.


  • 1 c. water
  • 1 c. dry couscous
  • 1 1/2 T. olive oil
  • 3 T. red wine vinegar
  • 2 T. lemon juice
  • 1 t. oregano
  • 1 garlic clove, minced
  • 1/4 c. sun dried tomatoes, chopped
  • 1/2 cucumber, chopped
  • 1/4 red onion, chopped
  • 3 T. olives, chopped
  • 1 t. salt
  • 1 t. black pepper
  • 3 oz. crumbled feta cheese


  1. Cook the couscous according to the package directions. Set aside.
  2. In a small bowl whisk together the olive oil, vinegar, lemon juice, oregano, and garlic.  Set aside.
  3. Put the tomato, cucumber, onion, and olives in a medium bowl.  Toss with the dressing.
  4. Stir the couscous into the vegetable mixture.  Add in the salt, pepper, feta cheese and gently stir to combine.


A Hezzi-D original recipe

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 558mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 5g
A white bowl of Greek Couscous



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