I’ve made more salads than I can justify, most of which were perfectly fine. But this one — this summer couscous salad — stuck. Maybe it’s the way the lemon nudges the herbs just enough. Maybe it’s the couscous being a blank canvas that somehow manages to soak up joy. Whatever it is, this one’s staying in rotation.

It’s one of those dishes that comes together fast, but somehow feels intentional. There’s color, crunch, that briny feta thing. Even if you’re not a salad person (and I used to be that person), you’ll want a second scoop. Probably a third.

Active Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

Gather everything before you start. It makes the whole thing feel like less of a scramble.

  • 1 cup couscous – the quick-cook kind; it fluffs up like a dream
  • 1¼ cups boiling water – for the magic to happen
  • 1 cup cherry tomatoes – halved, the sweeter the better
  • 1 cup cucumber – diced, crisp, and cold
  • ½ red onion – finely chopped so no one gets an accidental mouthful
  • ½ cup feta cheese – crumbled, sharp, and salty
  • ¼ cup fresh parsley – chopped, brightens the whole dish
  • 2 tbsp fresh mint – makes everything taste clean
  • Juice of 1 lemon – squeeze it fresh, bottled won’t cut it
  • 2 tbsp olive oil – good quality makes a difference
  • Salt and black pepper – taste and adjust

Instructions

Preparation

Start with the couscous. Get a large bowl, one that won’t mind the heat, and pour the dry couscous in. Then, pour the boiling water right over it. Cover with a lid or plate and just walk away for a bit—five, maybe seven minutes. When you come back, fluff it gently with a fork. Not a spoon. Not a spatula. A fork. It matters.

While the couscous is doing its thing, prep everything else. Chop the tomatoes, dice the cucumbers, finely slice that onion so it disappears into the salad instead of announcing itself. Crumble the feta with your fingers — it’s oddly satisfying.

Cooking

Calling this “cooking” is generous, really. Once the couscous is fluffed and cooled a bit, dump everything in: herbs, veggies, cheese. Pour in the olive oil and lemon juice. Season with salt and pepper. Toss it all together without smashing it into a paste. This is salad, not stuffing.

Serving

Serve it slightly cool or room temp. Cold dulls the flavor; warm makes the feta sad. Let it sit for 10 minutes if you can stand the wait — everything melds, and it just gets better.

Great as a side for grilled anything. Lovely on its own with a glass of chilled something.

Nutritional Value Per One Serving

Nutrition Facts

  • Calories: 280
  • Total Fat: 11g
  • Saturated Fat: 4g
  • Cholesterol: 15mg
  • Sodium: 320mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 4g
  • Sugars: 3g
  • Protein: 8g

Tips and Variations

Look, rules are flexible. This salad welcomes all sorts of characters.

  • Add protein: Chickpeas, grilled chicken, or even salmon
  • Mix up veggies: Try red pepper, corn, or even shaved fennel
  • Go wild with extras: Toasted almonds, pomegranate seeds, a dash of sumac

Swap feta with goat cheese if you prefer it tangier. Want more bite? Add a spoonful of Dijon to the dressing. Need to feed a crowd? Double everything but maybe go easy on the salt.

Conclusion

This isn’t just an easy summer couscous salad recipe — it’s one of those dishes that starts as a side and ends up stealing the show. Light but filling. Simple but layered. Quick, yet somehow full of personality. You make it once, and suddenly it’s the thing people ask you to bring. You start dreaming about variations, imagining seasonal versions, defending it like it’s a beloved pet.

It’s not just a salad. It’s the salad.

And yes, you’ll definitely want leftovers — if there are any.

For more delightful recipes, check out our collection of salads.