Quick Feta Couscous Salad Recipe

Spring is in full swing and that means it’s time to swap the heavy winter stews for something light, fresh, and oh-so-flavorful. Enter our Quick Feta Couscous Salad. This 15-minute gem is a seasonal go-to for busy weekdays, picnic spreads, or meal prep days that need a little flavour lift.

It’s vibrant. It’s herby. It’s got that satisfying bite of feta, the juiciness of cherry tomatoes, and the cooling crunch of cucumber—all tossed in a lemony dressing that screams, "Hello sunshine." Whether you’re pairing it with protein or enjoying it on its own, this dish makes healthy eating feel like a treat.

Preparation Time: 15 minutes

Equipment You’ll Need:

• Medium saucepan

• Large mixing bowl

• Small bowl or mason jar (for dressing)

• Cutting board and knife

• Fork (for fluffing couscous)

Nutrition Information (per serving):

• Calories: 336 kcal

• Carbs: 40 g

• Protein: 8 g

• Fat: 16 g

Ingredients – Serves 4:

For the Couscous

• 6 oz. (170g) dry couscous

• Salt and pepper to taste

• 8 oz. (240ml) water

For the Dressing

• 1 oz. (30ml) lemon juice

• 1 clove garlic, minced

• 4 tbsp. olive oil

For the Salad

• 2 oz. (55g) red onion, finely chopped

• 5 oz. (140g) cherry tomatoes, halved

• 9 oz. (255g) cucumber, chopped

• 0.5 oz. (15g) fresh parsley, chopped

• 0.25 oz. (7g) fresh mint, chopped

• 1.5 oz. (42g) feta cheese, crumbled

Instructions

1. Prepare the Couscous: Bring the water to a boil in a medium saucepan. Remove from heat, stir in couscous, season with salt and pepper, cover, and let it sit for 5 minutes. Fluff with a fork and cool for 5 more minutes.

2. Make the Dressing: In a small bowl or mason jar, whisk together lemon juice, olive oil, garlic, salt, and pepper.

3. Assemble the Salad: In a large bowl, combine couscous, red onion, cherry tomatoes, cucumber, parsley, mint, and feta. Pour the dressing over and toss to combine.

4. Taste & Adjust: Taste and adjust seasoning as needed—extra lemon or a pinch more salt can really make it pop.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezing is not recommended: Fresh herbs and veggies lose texture when thawed.

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