Greek couscous salad with a fresh lemon and olive oil dressing. Tiny Israeli couscous cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, and chickpeas. A healthy lunch, dinner or side dish that packs a crunch and has a ton of nutrients!

This is one of my favorite dishes to prep for the week. It’s super simple to make and is packed with a ton of vegetables and nutrients! I pick up all the ingredients at my local Trader Joe’s which makes grocery shopping easy and efficient.
This greek couscous salad is the perfect balance of fiber-rich vegetables, protein and carbs. The combination of the three makes this dish light but satisfying. This vegetarian side dish calls for fresh, flavorful and raw ingredients, promising a burst of flavor with each and every bite.
This dish is also vegetarian, but you can easily make it vegan by omitting the feta cheese or using a vegan alternative!

How to make Mediterranean couscous
- Cook couscous on the stovetop with water until it has absorbed and is fluffy and pasta-like.
- While it’s cooking, season with seasonings.
- Fluff with a fork and allow to cool.
- Chopped bell peppers, onion, cucumber, and tomatoes and add to a large bowl.
- Drain and rinse chickpeas then add to vegetable mixture.
- Add in sliced olives to the mixture.
- Sprinkle with lemon juice, and feta cheese.
Greek Couscous Salad
Course: EntréesCuisine: Greek4
servings20
minutes15
minutesGreek couscous salad with a fresh lemon and olive oil dressing. Tiny Israeli couscous cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, and chickpeas. A healthy lunch, dinner or side dish that packs a crunch and has a ton of nutrients!
Ingredients
1 box of Israeli Couscous from Trader Joe’s
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1 tsp ground cumin
1/4 tsp chili flakes
1 green bell pepper
2 red bell peppers
1 large cucumber
3 oz sliced olives
1/3 cup cherry tomatoes
1/2 medium red onion, chopped.
1/4 cup feta cheese
2 large lemons
1/4 cup olive oil
3 Tbsp red wine vinegar
Directions
- Boil couscous according to package.
- Once couscous is brought to a boil, add in all seasoning and stir well.
- In the meantime, chop all vegetables and add to a large bowl.
- Drain and rinse chickpeas and add to vegetable mixture. Then add in drained + sliced olives.
- Allow couscous to cool down before serving.
- To make dressing, mix lemon juice from lemons, olive oil and red wine vinegar.
- Pour dressing over desired couscous and sprinkle with feta cheese.
- Only dress what you will eat so the vegetables don’t get soggy.
- Store couscous and vegetables separately in the fridge up to 4 days.
Notes
- Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!