Need more healthy salads? Try my rotisserie chicken salad, avocado chicken salad, steak salad, healthy pasta salad, or Jennifer Aniston salad next! Ever since I learned how to cook couscous, it’s become a weekly staple in our household. I’m always looking for new recipes to use it with, and being a lover of Greek salad, I figured why not pair the two to create an even heartier, more flavorful dish?
Why I love this recipe
Hearty and healthy. Couscous comes from semolina and is naturally high in fiber and low in calories. When paired with fresh vegetables and a healthy-fat dressing, it’s even better. Easy to customize. You can add, swap, or substitute just about every ingredient to save time or spare you a trip to the store. A perfect make-ahead salad. Make a massive batch and keep the dressing separate. Portion the salad for meal prep, or top with the dressing right before serving.
Ingredients needed
Couscous. Cook your couscous according to the package directions. If the directions say to add butter at the end, I’d skip that step since it’ll make mixing the couscous with the other ingredients harder. Tomatoes. Use either Roma tomatoes or halved cherry tomatoes. Cucumber. I like Persian cucumbers since they’re smaller and sweeter, but any kind will do. Red onion. I definitely suggest using red onion over white onion, which will be too overpowering. Black olives. For a salty, briny flavor. I also tried kalamata olives, and both were delicious, so use whichever you have on hand. Feta cheese. I tested both crumbled feta and feta from a block, and I preferred the block as it’s less salty and has a creamier texture.
For the Greek dressing:
Olive oil. What good couscous salad doesn’t have olive oil as part of the dressing? Red wine vinegar. For an authentic flavor. Lemon juice. Elevates the other ingredients and adds a pleasant tang. Oregano. A popular Greek spice, this takes the salad to another level! Salt and pepper. To taste.
How to make Greek couscous salad
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the salad dressing. In a small bowl, whisk the dressing ingredients until combined. Step 2- Mix. In a large mixing bowl, add the rest of the ingredients and mix to combine. Step 3- Dress. Pour the dressing over the salad and mix to combine. Serve immediately or refrigerate.
Arman’s recipe tips
Cool and fluff the couscous with a fork. My #1 tip for making couscous salad is to make sure ALL of the ingredients are at the same temperature. So, if you’re making your couscous fresh, make sure it’s fully cooled. Cook the couscous in chicken broth. For more flavor. Play around with different textures. Chop the veggies into different shapes to create a fun texture change. For instance, I like to halve the olives lengthwise and cut the cucumbers into ribbons.
Storage instructions
To store: Leftover salad should be stored in an airtight container in the refrigerator for up to 5 days. If the dressing is already mixed in, don’t worry; just give it a good toss before serving. I don’t recommend freezing this salad since the veggies will become mushy once thawed.
Add protein. Fold in crumbled tofu, Greek chicken, or sautéed salmon for an extra protein boost. Add a crunch factor. Top the salad with slivered almonds, pine nuts, or roasted chickpeas. Experiment with mix-ins. Add some roasted garlic, capers, avocado, artichoke hearts, or pepperoncini peppers. Garnish. Top the salad with fresh parsley or basil for an extra pop of color. Serve your couscous salad in these Greek chicken bowls!
Originally published April 2020, updated and republished May 2024
