Cucumber Couscous Feta Salad

This cucumber couscous salad is the ultimate fresh and easy Mediterranean inspired recipe that is light, flavorful, and ready in just 20 minutes. Fluffy couscous is tossed with crisp English cucumber, red onion, and creamy feta cheese, then drizzled with a bright and tangy lemon vinaigrette that makes the best fresh side dish!

The kids are out of school, and it is officially summer in our home. This usually means less turning on the oven, and I am looking for quick and easy recipes that I can make ahead of time. When I need a quick lunch, I want to grab easy, make ahead recipes such as my Greek pasta salad, my dense bean salad recipe, or this cucumber couscous from the refrigerator.

The best part of this salad is that it is super simple yet so delicious! The combination of the crunchy cucumbers, sharp red onion, and salty crumbled feta against the tender pearl couscous is just perfect. The homemade dressing ties it all together and is so bright and fresh. It actually gets better as it sits and the flavors meld together — which makes it the ideal make-ahead dish.

If you love feta, you will love my Chopped Salad, Greek Feta Dip or Mediterranean Orzo Salad, which are full of greek flavor and feta cheese.

Cucumber Feta Couscous Salad Ingredients:

• Couscous — The base of this salad. Couscous resembles tiny pearls and cooks incredibly quickly making it one of the easiest grains to work with. Moroccan couscous is used here and is the smallest variety, widely available at most grocery stores, and ready in just five minutes. 
• English Cucumber — English cucumbers are the best choice for this recipe because they have a more vibrant flavor and retain their shape and crispness better than regular cucumbers. Their thin skin also means no peeling required which makes prep even faster. 
• Red Onion — Adds a sharp, slightly sweet bite that cuts through the richness of the feta and balances the brightness of the lemon dressing beautifully. Slice it as thin as possible for the best texture in the salad.
• Feta Cheese — Creamy, salty, and tangy, feta is one of the most important flavor components in this salad. It pairs perfectly with the fresh cucumber and bright lemon dressing and adds a rich savory element that ties everything together.
• Extra Virgin Olive Oil — The base of the dressing. Use a good quality extra virgin olive oil here since it is one of the main flavor components of the vinaigrette and makes a noticeable difference in the finished salad.
• Fresh Lemon Juice — Adds bright, bold citrus flavor to the dressing that makes the entire salad taste incredibly fresh and vibrant. Always use freshly squeezed lemon juice rather than bottled for the best result.
• Red Wine Vinegar — The red wine vinegar punches up the flavor of the dressing and brings the whole salad together with a tangy, slightly bold acidity that complements the lemon juice beautifully. 
• Honey — Adds just a touch of natural sweetness to the dressing that balances the acidity of the lemon juice and red wine vinegar perfectly. It also helps the dressing come together into a smooth and cohesive vinaigrette.
• Oregano — this gives the salad a subtle herby flavor.
• Red Pepper Flakes — Adds a subtle kick of gentle heat to the dressing that gives this salad a little something extra without being overpowering. Adjust the amount to your preferred heat level or leave it out entirely for a milder result.
• Salt and Pepper — Essential for seasoning every component of this salad. Season the couscous while it cooks and taste and adjust the dressing before tossing everything together.

What is couscous?

Couscous is a type of pasta made from semolina wheat flour that is rolled into tiny granules and dried. Despite what many people think, couscous is not a grain it is actually a form of pasta that simply looks and acts like one. It is a staple ingredient in North African and Mediterranean cooking.

Unlike rice or other grains that require extended cooking times, couscous is ready in just five minutes. Once fluffed with a fork it is light, tender, and fluffy with a mild neutral flavor.

My personal favorite to use is pearl couscous.

How to make the Best Mediterranean Couscous Salad:

Step 1: Cook the couscous. Bring a pot of salted water to a boil (salt it like pasta water — it should taste pleasantly salty). Add the pearl couscous and cook according to package directions, usually 8 to 10 minutes, until tender but still slightly chewy. Drain well. Spread it out on a baking sheet or large plate to cool completely — this prevents clumping and steaming, which makes couscous gummy.

Step 2: Prep the veggies. While the couscous cools, prep your vegetables. Dice or slice the cucumber — half-moon slices or quartered chunks both work well. Thinly slice the red onion.

Step 3: Make the dressing. Whisk together lemon juice, olive oil, red wine vinegar, minced garlic, oregano, honey, salt, and pepper in a small bowl or jar. Taste it and adjust — it should be bright and punchy since the couscous will absorb and mellow it.

Step 4: Combine all of the ingredients. Add the cooled couscous to a large bowl. Add the cucumber, red onion, and crumbled feta. Pour the dressing over everything and toss gently to combine. Taste and adjust seasoning — it almost always needs a little more salt and lemon at this stage.

Step 5: Let the salad rest. Let the salad rest for at least 15 to 20 minutes before serving, either at room temperature or in the refrigerator. During this time the couscous absorbs the dressing, the flavors meld together.

What do you serve with couscous salad?

Grilled greek chicken, shrimp, greek chicken kabobs, steak, or honey garlic salmon all pair beautifully with this salad and turn it into a complete and satisfying meal.

Chickpeas are also a wonderful addition for a plant based protein boost that works perfectly with the Mediterranean flavors in this recipe.

Frequently Asked Questions (FAQ’s):

Substitutions and Variations:

The base recipe is wonderful on its own, but you can add in many different variations. Toss in some kalamata olives and cherry tomatoes for Greek flavors, add chickpeas to make it a complete meal, stir in some fresh mint or dill, or swap the feta for goat cheese for something a little creamier. The recipe works for vegetarians and can easily be made vegan.

Salad Recipes:

Greek Salad

Greek Pasta Salad

Mediterranean Orzo Salad

Mediterranean Quinoa Salad

Italian Dense Bean Salad

Storage:

Refrigerator: Store leftover cucumber couscous salad in an airtight container in the refrigerator for up to three to four days. The flavors actually improve overnight as the couscous continues to absorb the dressing and everything melds together beautifully.

Prepping in advance: Give the salad a good stir and taste it before serving. The couscous will absorb a lot of the dressing as it sits so add a fresh drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt to brighten everything back up before serving.

Meal Prep Tip: For the best meal prep results store the dressing separately and toss it with the salad right before serving. This keeps the cucumber crisp and fresh and prevents the couscous from absorbing all of the dressing before you are ready to eat.