clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Couscous Salad

Couscous Salad

  • Author: Ali
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 to 8 servings 1x


This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you’d like too.



Couscous Salad Ingredients:

  • 1 cup couscous
  • 1 cup water 
  • 1/2 teaspoon fine sea salt
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (12 ounce) English cucumber, seeded and diced
  • 1 medium red bell pepper, cored and diced
  • 1 small red onion, peeled and finely diced
  • 1/2 cup sun-dried tomatoes in oil, drained and diced
  • 1/2 cup pine nuts, toasted
  • 1 cup (loosely-packed) chopped fresh herbs (I used 2/3 cup mint, 1/3 cup parsley)
  • 5 ounces feta cheese

Lemony Vinaigrette Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup freshly-squeezed lemon juice
  • 2 teaspoons each: ground cumin and ground sumac
  • 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
  • 2 cloves garlic, minced or pressed


  1. Cook the couscous. Bring water and salt to a boil in a small saucepan. Stir in the couscous until combined, then turn off the heat, cover and let rest for 10 minutes or until tender. Uncover and gently fluff with a fork.
  2. Make the vinaigrette. Whisk all ingredients together in a bowl or shake together in a sealed jar until combined. 
  3. Toss the salad. Combine all of the salad ingredients in a large bowl and drizzle evenly with the vinaigrette. Toss until evenly combined.
  4. Season. Taste and season with extra salt, pepper and/or lemon juice if needed.
  5. Serve. Serve immediately or refrigerate in a sealed container for up to 3 days.