greek couscous salad

Greek Couscous Salad

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 servings 1x
  • Category: salad, vegan
  • Method: stove stop
  • Cuisine: salad, side dish, American, Greek-Inspired


Greek Couscous Salad! This healthy couscous salad is perfect for summer. Cooked couscous with cucumbers, chickpeas, tomatoes, parsley, olives and a tangy lemon dressing.



  • ¾ cup dry whole wheat couscous
  • 4 tablespoons olive oil, divided
  • 1 cup boiling water
  • 1/4 cup lemon juice
  • 2 cloves garlic, very finely minced
  • 1/4 teaspoon dijon mustard
  • ¼ teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 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


  1. Place dry couscous and 1 tablespoon olive oil in a small bowl and stir with a fork to coat the grains.
  2. 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.
  3. Whisk together the remaining olive oil, lemon juice, garlic, mustard, onion powder and oregano.
  4. 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.

Keywords: greek couscous salad