Greek Couscous Salad
Greek Couscous Salad! This healthy couscous salad is perfect for summer. Cooked couscous with cucumbers, chickpeas, tomatoes, parsley, olives, and a tangy lemon dressing.
This Greek couscous salad is like a mix between tabbouleh salad and Greek salad. It’s a hearty grain salad packed with vegetables, beans and a tangy lemon dressing.
Some of my favorite summer foods swim together in this bowl: chickpeas, parsley, tomatoes, cucumbers, and olives. I’ll eat this for breakfast, lunch, a snack, and most definitely over the sink at 7 PM when I’m too tired to put anything else together for dinner. I enjoy good food that doesn’t need to be complicated.
Why I love this recipe
This Greek couscous salad is my adaptation of the salad I begged my mom to make over and over again when I was a kid: tabbouleh. That was back in the day when we would buy a box of Near East, a bunch of fresh tomatoes from the market, and be spellbound that something so simple could taste so good.
One bite of tabbouleh and I’m instantly transported back to my childhood home in Virginia, eating bowl after bowl of bulgur wheat with juicy tomatoes and lots of parsley.
This isn’t that, but it’s inspired by it and a similar couscous salad that we ate in Greece. I traded in whole-wheat couscous instead of bulgur wheat because it’s a lot easier to find at the grocery store closest to my house, and I love, love, love couscous.
Ingredient Notes
- Chickpeas: I add chickpeas to many of my grain salads as they are an easy way to add in both protein and fiber. As a dietitian, I believe that chickpeas are one of the most nutritious foods, as they are packed with essential nutrients and inexpensive (try my marinated chickpea salad!)
- Tomatoes: Juicy tomatoes add texture and a little sweetness in this Greek couscous salad. I like to make this salad in the middle of summer when tomatoes taste the best!
- Couscous: You can use bulgur wheat instead of couscous, but I find that couscous is easier to find and is more tender than bulgur wheat. Farro would also work.
- Olives: I’m calling this Greek Couscous Salad because I’m tempted to call anything with kalamata olives’ Greek,’ but I suppose ‘Mediterranean’ is more apt. Kalamata olives are my favorite, but black olives will also work.
Sometimes I throw in some feta when I have it, same thing goes with mint. All of the bright, vibrant flavors and colors play very well together.
How to Serve
I suppose most people would consider this Greek couscous salad a side dish, but it’s mostly a meal for me. If I’m feeling ambitious, I’ll sometimes serve corn on the cob to go alongside.
Years before I declared myself a vegetarian, this was actually my most requested summertime meal: tabbouleh, corn on the cob, a baguette and tomato salad.
I can’t think of anything better to enjoy this summer.
Chef Tips for Success
- Toasting is Optional but Recommended: Lightly toasting the dry couscous in a dry pan over medium-low heat for 1-2 minutes, adding the boiling water helps to bring out a nutty aroma for the couscous, but be careful not to burn it!
- No Peeking, No Stirring After Covering: Once you’ve poured the boiling water and gently stirred, resist the urge to lift the lid or stir the couscous while it’s resting. This traps the steam and allows for even cooking.
- Cool The Couscous: Let the couscous cool before you add the vegetables and dressing. If it’s too warm, it can “cook” the fresh ingredients and make them too soggy. If you want to eat this Greek couscous salad quickly after making, spread the couscous out on a baking sheet to speed up cooling.
- Emulsification: When whisking the dressing ingredients, whisk vigorously to emulsify the olive oil and lemon juice. This creates a smoother, more cohesive dressing that clings better to the ingredients, the dijon mustard also helps with emulsification. A small jar with a tight lid works great for shaking!
More Greek-Inspired Recipes
- Tofu Gyros with Tzatziki
- Traditional Greek Salad (Horiatiki)
- Greek Orzo Pasta Salad
- Vegan Greek Salad with Tofu Feta
- Greek Lentil Salad
- Quinoa Zucchini Fritters
If you make this Greek couscous salad, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Greek Couscous Salad
Equipment
Ingredients
Couscous Salad
- ¾ cup dry whole wheat couscous
- 1 cup boiling water
- 3/4 cup chopped cucumber
- 1/4 cup halved kalamata olives
- 3/4 cup diced tomatoes
- 3/4 cup chickpeas
- 1/4 cup finely chopped parsley
- salt/pepper
Lemon Dressing
- 4 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 clove garlic, very finely minced
- 1/4 teaspoon dijon mustard
- ¼ teaspoon onion powder
- 1/2 teaspoon dried oregano
Instructions
- Place dry couscous in a saucepan and cook for 30-60 seconds until just toasted, taking care not to burn. This is optional, but toasting the couscous first brings out a nutty aroma.
- Pour the boiling water over the couscous and gently stir. Cover and let sit for 5 minutes, the fluff with a fork and let cool.
- Whisk together the olive oil, lemon juice, garlic, mustard, onion powder and oregano.
- Add the couscous with cucumber, chickpeas, tomatoes, olives and parsley to the couscous bowl. Drizzle on the dressing along with a generous salt and pepper, then toss to combine. Season to taste, adding more salt/pepper as needed and serve.