Couscous Salad

This colorful Couscous Salad with a Greek influence is perfect for picnics, barbecues and lunches. Ready in under 15 minutes too!

Serve alongside Homemade Potato Salad and Pesto Pasta Salad With Chicken for the ultimate summer spread.

My husband and I are picnic snobs . Don’t get me wrong, we love a picnic, but we hate bad picnic food. We have one of those luxury picnic baskets with all the utensils, silverware, glasses and other essential items (ie a corkscrew/bottle opener) included.

In the summertime, we use it a lot. When you’re filling a picnic basket like that, who wants to fill it with boring sandwiches and packaged foods? We fill ours with beautiful antipasti items, fresh bread, and gorgeous salads like this Greek inspired couscous salad.

in this article:

• Why This Recipe Works
• What is Couscous?
• How To Make Couscous Salad
• The Key To Perfect Couscous
• Ingredient Notes
• Step By Step Instructions
• Tips & Variations
• Make ahead and Storing Instructions ?
• Other Great Recipes
• FAQs
• Couscous Salad

Why This Recipe Works

• This couscous salad is the perfect speedy dish taking under 15 minutes to make, using ingredients that are easy to find.
• A combination of fresh and dried herbs make this couscous salad a taste sensation.
• Sun dried tomato paste adds a depth of flavor that can’t be beat!

What is Couscous?

Couscous may look like a grain, in reality, couscous is actually tiny pasta. This includes Israel couscous (aka pearl couscous) which is just a larger variety of couscous.

Dried couscous should be kept sealed in its packaging in a cool dry place. If not sealed well it can spoil and take on flavors of other food products around it.

How To Make Couscous Salad

1. Prepare the couscous according to packet instructions.
2. Make the dressing.
3. Top the couscous with the dressing and coat well.
4. Add the sun dried tomatoes, herbs, olives and feta cheese.
5. Serve warm or chilled!

The Key To Perfect Couscous

This may seem obvious but be sure to read the package instructions. Different brands of couscous may have variations on the proportions of liquid to couscous.

If the instructions in this recipe don’t match the instructions on the package – go by the package and adjust the recipe accordingly.

Ingredient Notes

• Couscous: I used Moroccan couscous for this recipe (it is a smaller type), you can also use Israeli (aka pearl couscous) which is larger. Just remember to check the package instructions for cooking.
• Sun Dried Tomato Paste: Sun dried tomato paste is packed full of flavor and my choice for this recipe, however you can use regular tomato paste.
• Feta Cheese: Feta cheese is perfect for this kind of dish but any other crumbly cheese will work well too.
• Greek Olives: I like these plump tasty olives but you can use any olive you like, the recipe is versatile.

Step By Step Instructions

Start with cooking about 1 cup of couscous according to the package instructions.

Meanwhile, to make the dressing, in a small bowl, mix together the sundried tomato paste, lemon juice, and olive oil.

Prepare the rest of the ingredients and when the couscous is ready, fluff it using two forks.

Top with the prepared dressing.

Coat well with the dressing.

Add the sun dried tomatoes, olives, herbs, and feta cheese.

Toss to mix well and taste to see if more seasoning is needed.

Serve warm or chilled – Either way is delicious.

Tips & Variations

• This recipe calls for instant couscous. Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.
• Read the package instructions for your couscous . If the directions and measurements, do not match my instructions, just adjust the liquid measurement according to the amount of couscous in the recipe, add the spices and follow then follow the package instructions. Once cooked, add the vegetables and mix to combine.
• This salad uses couscous, but barley, quinoa, or any other hearty grain can easily be substituted.
• Variation: Easily make an Italian style version by using fresh mozzarella, Italian meats, and olives.
• The base of the salad is made with sun-dried tomato paste and it’s such a simple base, it makes it really versatile and easy to build on so experiment with any of your favorite Mediterranean ingredients.
• This recipe stores very well chilled in the refrigerator for a couple of days which makes it the perfect make-ahead dish.

Make ahead and Storing Instructions ?

• In the fridge : The cooked couscous salad will keep in the fridge for up to 5 days in an airtight container.
• In the freezer : You can freeze this couscous in a freezer safe container for up to 3 months, however, be aware it may lose flavor and texture once defrosted.

Other Great Recipes

If you are looking to up your picnic and barbecue game, look no further with these great recipe suggestions:

• Bacon & Quinoa Salad
• Moroccan Couscous
• Homemade Potato Salad
• Strawberry Salad

What goes well with couscous?

Couscous is a fabulous side dish to any main and can also be served on it’s own as a salad.

What exactly is couscous?

Couscous looks like a tiny grain, however, it is essentially a pasta, made with semolina flour.

Is couscous a carb?

Yes, couscous is a carb, however it is low in fat and a healthy option.

Rate This Recipe

Ingredients

• ▢ 1 cup couscous
• ▢ 4 teaspoons sun-dried tomato paste
• ▢ 1 tablespoon dried oregano
• ▢ 1 lemon (Juiced (discard the peel) )
• ▢ 3 tablespoons extra virgin olive oil
• ▢ salt and pepper (to taste)
• ▢ 2 mint leaves
• ▢ 2 tablespoons fresh parsley (chopped)
• ▢ 2 tablespoons fresh cilantro
• ▢ ¾ cup Greek olives (sliced )
• ▢ ½ lb feta cheese (cubed or crumbled)
• ▢ ¾ cup Sun-dried tomatoes (sliced or chopped)

Instructions

• Prepare the 1 cup of couscous according to the package instructions.
• Meanwhile, prepare the dressing by mixing the sun-dried tomato paste, oregano, lemon juice, olive oil, and salt and pepper to taste.
• Fluff the couscous by running two forks through it. Top with the dressing and mix well to coat.
• Add the mint, parsley, cilantro, sun-dried tomatoes, olives and feta mix to combine. Taste to see if more seasoning is needed and serve warm or chilled.

Tips

• This recipe calls for instant couscous. Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.
• Read the package instructions for your couscous . If the directions and measurements, do not match my instructions, just adjust the liquid measurement according to the amount of couscous in the recipe, add the spices and follow then follow the package instructions. Once cooked, add the vegetables and mix to combine.
• This salad uses couscous, but barley, quinoa, or any other hearty grain can easily be substituted.
• Variation: Easily make an Italian style version by using fresh mozzarella, Italian meats, and olives.
• The base of the salad is made with sun-dried tomato paste and it’s such a simple base, it makes it really versatile and easy to build on so experiment with any of your favorite Mediterranean ingredients.
• This recipe stores very well chilled in the refrigerator for a couple of days which makes it the perfect make-ahead dish.

Nutrition

Update Notes: This post was originally published in 2014, but was republished with an updated recipe, new photos, step by step instructions, and tips in August of 2021.

Couscous Salad

Ingredients

• 1 cup couscous
• 4 teaspoons sun-dried tomato paste
• 1 tablespoon dried oregano
• 1 lemon Juiced (discard the peel)
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste
• 2 mint leaves
• 2 tablespoons fresh parsley chopped
• 2 tablespoons fresh cilantro
• ¾ cup Greek olives sliced
• ½ lb feta cheese cubed or crumbled
• ¾ cup Sun-dried tomatoes sliced or chopped

Instructions

• Prepare the 1 cup of couscous according to the package instructions.
• Meanwhile, prepare the dressing by mixing the sun-dried tomato paste, oregano, lemon juice, olive oil, and salt and pepper to taste.
• Fluff the couscous by running two forks through it. Top with the dressing and mix well to coat.
• Add the mint, parsley, cilantro, sun-dried tomatoes, olives and feta mix to combine. Taste to see if more seasoning is needed and serve warm or chilled.

Notes

• This recipe calls for instant couscous. Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.
• Read the package instructions for your couscous . If the directions and measurements, do not match my instructions, just adjust the liquid measurement according to the amount of couscous in the recipe, add the spices and follow then follow the package instructions. Once cooked, add the vegetables and mix to combine.
• This salad uses couscous, but barley, quinoa, or any other hearty grain can easily be substituted.
• Variation: Easily make an Italian style version by using fresh mozzarella, Italian meats, and olives.
• The base of the salad is made with sun-dried tomato paste and it’s such a simple base, it makes it really versatile and easy to build on so experiment with any of your favorite Mediterranean ingredients.
• This recipe stores very well chilled in the refrigerator for a couple of days which makes it the perfect make-ahead dish.

Nutrition

Thank you for visiting Erren’s Kitchen!

This colorful Couscous Salad with a Greek influence is perfect for picnics, barbecues and lunches. Ready in under 15 minutes too!

Serve alongside Homemade Potato Salad and Pesto Pasta Salad With Chicken for the ultimate summer spread.

My husband and I are picnic snobs . Don’t get me wrong, we love a picnic, but we hate bad picnic food. We have one of those luxury picnic baskets with all the utensils, silverware, glasses and other essential items (ie a corkscrew/bottle opener) included.

In the summertime, we use it a lot. When you’re filling a picnic basket like that, who wants to fill it with boring sandwiches and packaged foods? We fill ours with beautiful antipasti items, fresh bread, and gorgeous salads like this Greek inspired couscous salad.

in this article:

• Why This Recipe Works
• What is Couscous?
• How To Make Couscous Salad
• The Key To Perfect Couscous
• Ingredient Notes
• Step By Step Instructions
• Tips & Variations
• Make ahead and Storing Instructions ?
• Other Great Recipes
• FAQs
• Couscous Salad

Why This Recipe Works

• This couscous salad is the perfect speedy dish taking under 15 minutes to make, using ingredients that are easy to find.
• A combination of fresh and dried herbs make this couscous salad a taste sensation.
• Sun dried tomato paste adds a depth of flavor that can’t be beat!

What is Couscous?

Couscous may look like a grain, in reality, couscous is actually tiny pasta. This includes Israel couscous (aka pearl couscous) which is just a larger variety of couscous.

Dried couscous should be kept sealed in its packaging in a cool dry place. If not sealed well it can spoil and take on flavors of other food products around it.

How To Make Couscous Salad

1. Prepare the couscous according to packet instructions.
2. Make the dressing.
3. Top the couscous with the dressing and coat well.
4. Add the sun dried tomatoes, herbs, olives and feta cheese.
5. Serve warm or chilled!

The Key To Perfect Couscous

This may seem obvious but be sure to read the package instructions. Different brands of couscous may have variations on the proportions of liquid to couscous.

If the instructions in this recipe don’t match the instructions on the package – go by the package and adjust the recipe accordingly.

Ingredient Notes

• Couscous: I used Moroccan couscous for this recipe (it is a smaller type), you can also use Israeli (aka pearl couscous) which is larger. Just remember to check the package instructions for cooking.
• Sun Dried Tomato Paste: Sun dried tomato paste is packed full of flavor and my choice for this recipe, however you can use regular tomato paste.
• Feta Cheese: Feta cheese is perfect for this kind of dish but any other crumbly cheese will work well too.
• Greek Olives: I like these plump tasty olives but you can use any olive you like, the recipe is versatile.

Step By Step Instructions

Start with cooking about 1 cup of couscous according to the package instructions.

Meanwhile, to make the dressing, in a small bowl, mix together the sundried tomato paste, lemon juice, and olive oil.

Prepare the rest of the ingredients and when the couscous is ready, fluff it using two forks.

Top with the prepared dressing.

Coat well with the dressing.

Add the sun dried tomatoes, olives, herbs, and feta cheese.

Toss to mix well and taste to see if more seasoning is needed.

Serve warm or chilled – Either way is delicious.

Tips & Variations

• This recipe calls for instant couscous. Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.
• Read the package instructions for your couscous . If the directions and measurements, do not match my instructions, just adjust the liquid measurement according to the amount of couscous in the recipe, add the spices and follow then follow the package instructions. Once cooked, add the vegetables and mix to combine.
• This salad uses couscous, but barley, quinoa, or any other hearty grain can easily be substituted.
• Variation: Easily make an Italian style version by using fresh mozzarella, Italian meats, and olives.
• The base of the salad is made with sun-dried tomato paste and it’s such a simple base, it makes it really versatile and easy to build on so experiment with any of your favorite Mediterranean ingredients.
• This recipe stores very well chilled in the refrigerator for a couple of days which makes it the perfect make-ahead dish.

Make ahead and Storing Instructions ?

• In the fridge : The cooked couscous salad will keep in the fridge for up to 5 days in an airtight container.
• In the freezer : You can freeze this couscous in a freezer safe container for up to 3 months, however, be aware it may lose flavor and texture once defrosted.

Other Great Recipes

If you are looking to up your picnic and barbecue game, look no further with these great recipe suggestions:

• Bacon & Quinoa Salad
• Moroccan Couscous
• Homemade Potato Salad
• Strawberry Salad

What goes well with couscous?

Couscous is a fabulous side dish to any main and can also be served on it’s own as a salad.

What exactly is couscous?

Couscous looks like a tiny grain, however, it is essentially a pasta, made with semolina flour.

Is couscous a carb?

Yes, couscous is a carb, however it is low in fat and a healthy option.

Rate This Recipe

Ingredients

• ▢ 1 cup couscous
• ▢ 4 teaspoons sun-dried tomato paste
• ▢ 1 tablespoon dried oregano
• ▢ 1 lemon (Juiced (discard the peel) )
• ▢ 3 tablespoons extra virgin olive oil
• ▢ salt and pepper (to taste)
• ▢ 2 mint leaves
• ▢ 2 tablespoons fresh parsley (chopped)
• ▢ 2 tablespoons fresh cilantro
• ▢ ¾ cup Greek olives (sliced )
• ▢ ½ lb feta cheese (cubed or crumbled)
• ▢ ¾ cup Sun-dried tomatoes (sliced or chopped)

Instructions

• Prepare the 1 cup of couscous according to the package instructions.
• Meanwhile, prepare the dressing by mixing the sun-dried tomato paste, oregano, lemon juice, olive oil, and salt and pepper to taste.
• Fluff the couscous by running two forks through it. Top with the dressing and mix well to coat.
• Add the mint, parsley, cilantro, sun-dried tomatoes, olives and feta mix to combine. Taste to see if more seasoning is needed and serve warm or chilled.

Tips

• This recipe calls for instant couscous. Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.
• Read the package instructions for your couscous . If the directions and measurements, do not match my instructions, just adjust the liquid measurement according to the amount of couscous in the recipe, add the spices and follow then follow the package instructions. Once cooked, add the vegetables and mix to combine.
• This salad uses couscous, but barley, quinoa, or any other hearty grain can easily be substituted.
• Variation: Easily make an Italian style version by using fresh mozzarella, Italian meats, and olives.
• The base of the salad is made with sun-dried tomato paste and it’s such a simple base, it makes it really versatile and easy to build on so experiment with any of your favorite Mediterranean ingredients.
• This recipe stores very well chilled in the refrigerator for a couple of days which makes it the perfect make-ahead dish.

Nutrition

Update Notes: This post was originally published in 2014, but was republished with an updated recipe, new photos, step by step instructions, and tips in August of 2021.