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Colorful and zesty, this couscous dish is an easy side that can be served hot or cold and is ready in minutes!

Flavor: Light and bright this couscous side dish is a so easy to make.
Versatile: Serve it chilled as a couscous salad or warm as a hot side dish.
Swaps: No couscous? Use cooked orzo, or quinoa.
Time-Saving Tip: Couscous is super quick, cooking in just 5 minutes. Not only that, but you cook and mix everything in a single pan. Easy peasy!
Serving suggestions: Serve hot as a side or chilled as a salad with a simple red wine vinaigrette dressing. It’s delish under grilled chicken or tossed with chilled garlic butter shrimp.

ingredients to make Couscous Salad, including tomatoes, seasoned chicken broth, couscous, fresh chopped herbs.

Ingredient Tips For Couscous Salad

Couscous: Couscous are tiny, round balls (about the size of quinoa grain) of durum wheat pasta that cook really fast! It’s a common side to pair with Middle Eastern dishes like shawarma. Pearl couscous, also known as Israeli couscous, is pea-sized and can be used; increase the amount of broth to cover the couscous in Step 2 and cook according to package directions.
Vegetables: Use any variety of ripe tomatoes. Sweet white or red onions are best, but sliced green onions can also be used.
Broth: Chicken or vegetable broth adds flavor to the couscous. If broth isn’t available, use salted water and about a tablespoon of homemade Greek seasoning.
Cheese: Feta is a tangy, dry cheese with a creamy texture.
Seasonings: Bump up the flavor with fresh herbs like mint, basil, or parsley.

Variations: Toss in chickpeas, white beans, bell peppers, cucumbers, or sliced kalamata olives in keeping with the Mediterranean style for a cold application, or turn it into a main dish and serve alongside Greek chicken kabobs. Toasted pine nuts would add some buttery taste and crunch.

adding tomatoes and fresh herbs to make couscous salad.

Note: The couscous should be hot enough to partially cook the tomatoes and slightly melt the feta, which will marry the flavors nicely. But if you want a cold salad, cool the couscous before adding the rest of the ingredients.

Storage

Mediterranean couscous salad can be kept in an airtight container in the refrigerator for up to 5 days. Enjoy it cold spooned into a pita pocket, in a wrap, or topped with sliced chicken breasts.
Freeze for up to 2 months, but only if the tomatoes have been partially cooked by adding them to the hot couscous. If you’ve made a cold couscous with raw tomatoes, then remove them before freezing.
Refresh leftovers with a squeeze of lemon juice, a drizzle of olive oil, and some chopped fresh herbs.

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Couscous Salad

This fresh and flavorful couscous salad with tomatoes and feta is ready in minutes and can be enjoyed hot or cold.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

In a saucepan, cook onion and garlic in oil over medium heat until tender, about 5-6 minutes.
Add chicken broth, basil, and a pinch of salt, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 minutes with cover on.
Lift lid, stir in tomatoes, feta cheese, and lemon juice. Garnish with fresh basil and parsley and serve.

Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Side Dish

Cuisine American, Mediterranean

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