The adaptability of couscous and feta is something I am extremely fond of, and I am delighted to present a selection of salads that feature my beloved ingredients: couscous and feta. Elmore’s Lemongrass Couscous Salad with Feta is an uncomplicated yet stunning dish (if one can call a salad “stunning”).

It is a clear and concise reminder that salads can be so much more than “lettuce and dressing.”

The 16 Best coucous salad feta recipes

1. Mediterranean Couscous Salad with Feta

The Mediterranean Couscous Salad with Feta is a vibrant dish that showcases fluffy couscous, succulent cherry tomatoes, and crisp cucumber, all brought together with a drizzle of olive oil, and mixed with these ingredients:

Ingredients
1 cup couscous
1 1/4 cups vegetable broth
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/2 cup crumbled feta cheese
1/4 cup kalamata olives, pitted and sliced
2 tablespoons olive oil

Instructions

1. In a pot of medium size, bring the vegetable broth to a full boil. Take the pot off the heat, and add the couscous. Cover the pot, and allow the contents to sit for approximately 5 minutes, or until the liquid is fully absorbed. Use a fork to fluff the couscous.

2. In a sizable mixing bowl, blend the couscous, cherry tomatoes, cucumber, feta cheese, and olives.

3. The salad can be dressed with olive oil and served at room temperature or chilled as a first course. Adjust to desired taste with salt and pepper.

2. Lemon Herb Couscous Salad with Feta

Lemon Herb Couscous Salad with Feta is a light dish made with fluffy couscous and vibrant cherry tomatoes and bolstered by the presence of crumbled feta. Infused with zesty lemon and the still-young herbs that make up its name, it serves as a suitable accompaniment to any protein for any occasion.

Ingredients

1 cup couscous
1 cup boiling water
1 lemon (zested and juiced)
1/4 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh herbs (such as parsley and mint)

Instructions

1. In a large bowl, place the couscous. Over the couscous, pour the boiling water, and cover. Let it sit for about 5 minutes until the water is absorbed.

2. Using a fork, fluff the couscous. Combine the couscous with the lemon zest, lemon juice, and olive oil, and stir well to blend.

3. Carefully incorporate the cherry tomatoes, feta cheese, and fresh herbs. Add salt and pepper to taste. Serve at room temperature or chill before serving.

3. Greek Couscous Salad with Feta and Olives

Greek Couscous Salad with Feta and Olives presents a delightful assemblage of colors and flavors. Couscous mingles with cherry tomatoes and cucumber to offer a bright salad base.

Kalamata olives and crumbled feta add a savory depth. Red onion brings just the right touch of sharpness, and a light drizzle of olive oil allows all the ingredients to sing together as one.

Ingredients

Couscous
Cherry tomatoes, halved
Cucumber, diced
Kalamata olives, pitted and sliced
Feta cheese, crumbled
Red onion, finely chopped
Olive oil

Instructions

1. Prepare the couscous according to the instructions on the package and allow it to cool.

2. In a sizable mixing bowl, combine the couscous that has been cooked, the cherry tomatoes, the cucumber, the olives, the feta cheese, and the red onion.

3. Olive oil drizzled, salt and pepper seasoning, and well-tossed—this mixture is a recipe for something delicious.

4. Refrigerate for a minimum of 30 minutes before serving to allow the flavors to blend.

4. Roasted Vegetable Couscous Salad with Feta

Couscous Salad with Feta and Roasted Vegetables is a colorful, vibrant dish that gives you the flavors of the Mediterranean in every bite. The dish features roasted cherry tomatoes, zucchini, red bell pepper, and red onion, all of which ensure a fresh and satisfying meal, thanks in large part to the crumbled feta cheese.

Ingredients

Couscous (1 cup)
Cherry tomatoes (1 cup, halved)
Zucchini (1 medium, diced)
Red bell pepper (1, diced)
Red onion (1 small, sliced)
Olive oil (3 tablespoons)
Feta cheese (1/2 cup, crumbled)

Instructions

1. Your oven should be set to 400°F (200°C) for proper preheating. On a baking sheet, combine halved cherry tomatoes with diced zucchini, slivered red bell pepper, and thickly-sliced red onion in a medium bowl. These vegetables, handily suitable for roasting, will present a much more vivid flavor. And because they all require roughly the same cooking time, they can be lumped together in perfect harmony for the occasion.

2. As you roast the vegetables, ready the couscous per the package directions, utilizing 1 cup of water and 1 tablespoon of olive oil. When it’s done, fluff it with a fork, and you’re good to go.

3. In a big bowl, mix the vegetables that have been roasted together with the couscous. Add the feta cheese, which has been crumbled, and gently toss everything together. You can serve this dish warm, or at a temperature that’s more toward the room side.

5. Spinach and Feta Couscous Salad

Couscous and Spinach Feta Salad is a light and nutritious dish that features couscous, fresh spinach, feta, cherry tomatoes, red onion, and olive oil. It’s a nice option for lunch and a wonderful side dish for dinner.

Ingredients

Couscous, 1 cup
Water or vegetable broth, 1 cup
Fresh spinach, 2 cups, chopped
Feta cheese, 1/2 cup, crumbled
Cherry tomatoes, 1 cup, halved
Red onion, 1/4 cup, finely chopped
Olive oil, 2 tablespoons

Instructions

1. In a medium saucepan, the water or vegetable broth is brought to a boil. The couscous is stirred in, covered, and the heat is removed. It sits for about 5 minutes or until the liquid is absorbed, then the couscous is fluffed with a fork.

2. In a big bowl, mix together the dimmings of couscous, spinach, feta, tomatoes, and red onion.

3. Pour olive oil over the salad, and combine the ingredients in a delicate fashion, tossing the salad together until everything is well incorporated. The salad can be served warm or chilled; serve at the temperature of your choosing.

6. Mediterranean Chicken Couscous Salad with Feta

Couscous Salad with Feta and Mediterranean Chicken is a refreshing dish. It features couscous, shredded chicken, tomatoes, cucumbers, red onions, and feta cheese.

These ingredients come together harmoniously for a meal perfectly suited for a light, healthy lunch.

Ingredients

1 cup couscous
1 1/4 cups chicken broth or water
2 cups cooked chicken breast, shredded or chopped
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled

Instructions

1. In a medium saucepan, bring the chicken broth or water to a boil. Remove from heat, mix in the couscous, cover, and let stand for 5 minutes. Fluff with a fork when done.

2. In a big bowl, mix together the couscous, chicken, halved cherry tomatoes, diced cucumber, and red onion, followed by the feta cheese.

3. Combine the salad ingredients thoroughly. Balance the tastes; then dress with drizzle of oil and lemon juice.

4. For at least 30 minutes, place in the refrigerator so that the flavors can meld together. Serve cold or at room temperature.

7. Citrus Couscous Salad with Feta

Couscous Salad with Feta and Citrus combines couscous, crumbled feta, and the juice of an orange, accented by fresh mint and lemon juice. This vibrant dish makes a delightful refreshing side or a light main course.

Ingredients

1 cup couscous
1 cup orange juice
1/2 teaspoon salt
1/4 cup olive oil
1/2 cup crumbled feta cheese
1/4 cup fresh mint, chopped
2 tablespoons lemon juice

Instructions

1. In a medium saucepan, combine the orange juice and salt and bring to a boil. Take off the heat and add the couscous, stirring it in. Cover and let it rest for 5 minutes or until the liquid is absorbed.

2. Couscous should be fluffed with a fork and transferred to a large bowl. Olive oil should be drizzled onto the couscous before it is tossed with the oil so that the couscous is well-coated.

3. Fold in the crumbled feta, chopped mint, and lemon juice into the couscous. Toss gently until all ingredients are well combined. If needed, adjust the seasoning with salt and pepper.

4. The salad may be served at room temperature or may be chilled, as desired.

8. Cucumber and Feta Couscous Salad

A delightful dish starring fluffy couscous, this salad features:

– Juicy cherry tomatoes
– Crisp cucumber
– Tangy crumbled feta

All of these ingredients, so perfectly matched, come together under a simple drizzle of olive oil and a few well-chosen seasonings.

Ingredients

1 cup couscous
1 1/4 cups boiling water
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
2 tablespoons olive oil
Salt and pepper to taste

Instructions

1. In a large bowl, put the couscous and pour over it the boiling water. Cover the bowl with a lid or plate and let it stand for about 5 minutes until the water is absorbed.

2. Let the couscous cool to room temperature after you have fluffed it with a fork.

3. In the couscous, mix in the cucumber (diced), the cherry tomatoes (halved), and the feta cheese (crumbled).

4. Olive oil, salt, and pepper taste just fine. In fact, you might think that’s all it takes to make a salad dressing. Well, think again. Formulas and proportions are necessary. Some alchemy happens when you shake or whisk the three essentials together. You’re making an emulsion, which is what salad dressing really is.

9. Tomato Basil Couscous Salad with Feta

Couscous Salad with Tomato, Basil, and Feta is a superbly fluffy salad made with quick-cooking couscous that’s combined with halved cherry tomatoes, sweet, fresh basil, and good feta cheese. Dressed in a little olive oil, this 5-ingredient salad is supremely light and flavorful.

It makes a great side dish for summer barbecues, and it’s also a lovely light lunch or dinner on its own.

Ingredients

1 cup couscous
1 1/4 cups boiling water
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
Salt and pepper to taste

Instructions

1. In a big bowl, put the couscous, then pour the boiling water over it, cover, and let it sit for about 5 minutes until the water shrinks to a near zero level. Then, using a fork, fluff the couscous to make it light and airy.

2. Incorporate the cherry tomatoes, basil, feta cheese, olive oil, salt, and pepper into the couscous. Mix thoroughly until the ingredients are well integrated.

3. Season to taste and serve either warm or chilled.

10. Mint and Feta Couscous Salad

Couscous Salad with Mint and Feta contains couscous mixed with chopped mint leaves, lemon juice, and extra-virgin olive oil. Feta cheese is crumbled and added right before serving, keeping it fresh and light.

This is a simple dish you can enjoy at any time, whether you’re making it for yourself or for company.

Ingredients

• 1 cup couscous
• 1 1/4 cups boiling water
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. Put the couscous in a large bowl that can withstand heat. Over the couscous, pour water that is at a rolling boil. Cover the bowl, and let sit for around 5 minutes. The couscous should then be tender and have absorbed all the water.

2. After the couscous has cooked, use a fork to separate the grains and to fluff the couscous. It is now ready to be served as a slightly warm or room-temperature dish.

3. Combine the feta cheese, mint leaves, lemon juice, and olive oil with the couscous. Gently toss to combine.

4. Add salt and pepper to the salad as necessary, for taste. The salad may be served at room temperature or chilled.

11. Avocado and Feta Couscous Salad

A simple, fresh dish makes up the Avocado and Feta Couscous Salad. It combines couscous, avocado, crumbled feta, and cherry tomatoes.

The dressing consists of olive oil and lemon juice. The salad makes a delightful, satisfying meal.

Ingredients

1 cup couscous
1 cup boiling water
1 ripe avocado, diced
1/2 cup crumbled feta cheese
1/4 cup cherry tomatoes, halved
2 tablespoons olive oil
Juice of 1 lemon

Instructions

1. Put the couscous in a bowl that can withstand heat, and pour water that is boiling over it. Cover the bowl, and allow it to sit for 5 minutes. Then, use a fork to make it fluffy.

2. In a big salad bowl, mix the fluffed couscous, diced avocado, crumbled feta, and cherry tomatoes cut in half.

3. The drizzle should be with olive oil and lemon juice, and the combination should be a gentle one. When it comes to seasoning—if you want this dish to be salty and/or peppery, you’d better add it now, because there’s no more chance to do so when you’re presenting the dish. Serve it immediately, and do not make an argument for waiting, because this dish keeps company well with one that is immediately served.

12. Roasted Red Pepper Couscous Salad with Feta

Fluffy couscous combines with roasted red pepper, crumbled feta, and fresh parsley in the vibrant dish Roasted Red Pepper Couscous Salad with Feta. Whatever culinary wonders one may associate with the combination of olive oil, fresh parsley, and salty feta, they understate the indescribable flavor profile of this dish, which is less a salad than a plateful of roasted red pepper happiness.

Ingredients

1 cup couscous
1 1/4 cups vegetable broth
1 large roasted red pepper, chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tablespoons olive oil
Salt and pepper to taste

Instructions

1. In a medium saucepan, boil the vegetable broth. Take off the heat; add the couscous. Cover and let sit for 5 minutes until the liquid is absorbed.

2. Stir the prepared couscous with a fork and transfer it to a large mixing bowl.

3. Include in the couscous the chopped roasted red pepper, crumbled feta cheese, chopped parsley, and olive oil. Mix gently to achieve a combination of textures and flavors.

4. Add salt and pepper to the salad so that it tastes good. Serve at room temperature or chilled.

13. Zucchini Feta Couscous Salad

A delightful dish, Couscous Salad with Zucchini, Feta, and Mint—lemon-dressed and Tuscan-inspired—comprises a base of semolina couscous. Nestled within this base is a medley of summer squash, yellow squash, zucchini, or any other form of pattypan squash you fancy, along with onions or shallots, feta cheese, and fresh mint.

Ingredients

1 cup couscous
2 medium zucchinis, diced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Instructions

1. Prepare the couscous according to package directions, using however much water and a large enough pot to ensure you don’t encounter any issues boiling over; the couscous will drink up a lot of water when it goes in. Once you’ve brought the water to a boil, add the couscous, cover the pot, and remove it from the heat. Let it sit for 5 minutes before fluffing it with a fork.

2. A large skillet will do just fine. In it, you should heat a little olive oil over medium heat and then add the diced zucchinis. Cook them until they are tender and slightly golden, then remove everything from the skillet to a bowl.

3. In a big bowl, mix together the ingredients cooked couscous, sautéed zucchinis, crumbled feta, chopped mint, olive oil, and lemon juice. Add salt and pepper to taste, and then mix everything together really well to evenly distribute the flavors.

4. Let it sit in the refrigerator for approximately 30 minutes before serving so the flavors can come together. Serve it cold or at room temperature.

14. Honey Lemon Couscous Salad with Feta

Couscous Salad with Feta and Honey Lemon Dressing is a delightful dish that features fluffy couscous, crumbled feta, and fresh parsley. This meal is wholesome and refreshing, mostly because of the zesty dressing made with honey and lemon juice.

You could use just lemon juice and it would be good. The addition of honey, however, takes the dressing—and, by extension, the whole salad—to another level.

Ingredients

1 cup couscous
1 1/4 cups water or vegetable broth
1/4 cup crumbled feta cheese
2 tablespoons honey
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, bring the water or vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes until the couscous has absorbed the liquid.

2. In a small bowl, combine the honey, lemon juice, and salt. Whisk until the mixture is homogeneous.

3. Using a fork, fluff the couscous before pouring it into a large bowl. Add the honey-lemon dressing, feta cheese, and parsley. A gentle toss will mix it well enough that no guest will be able to separate the close marriage of flavors.

4. Present the salad warm or cold, as you prefer it. Modify the seasoning with extra lemon juice or salt to your taste.

15. Moroccan Couscous Salad with Feta

Feta and Couscous Salad from Morocco is a dish that features fluffy couscous that has been infused with ground cumin. It is complemented by crumbled feta.

Feta is salty, which makes it wonderful alongside the sweet raisins. Raisins provide unexpected bursts of sweetness.

The dish also contains fresh cilantro and crunchy, toasted, sliced almonds.

Ingredients

1 cup couscous
1 1/2 cups boiling water
1 teaspoon ground cumin
1/2 cup feta cheese, crumbled
1/4 cup chopped fresh cilantro
1/4 cup raisins
1/4 cup toasted almonds, sliced

Instructions

1. In a large bowl, combine the couscous with the ground cumin. Then, over the couscous, pour in the boiling water. Cover the bowl and let it sit for about 5 minutes until the water is absorbed. Use a fork to fluff the couscous.

2. Crumble the feta cheese and add it along with the chopped cilantro, raisins, and sliced almonds to the couscous.

3. Combine everything in a large bowl. A salad bowl is preferable, but any large bowl will do. The key is combining everything so well that the three ingredients become one cohesive salad. This is not a layered salad, so if any ingredient is seen or tasted too much, it has not been tossed enough. The salad can be served at room temperature or chilled.

16. Arugula and Feta Couscous Salad

Couscous Salad with Arugula and Feta is a delightful combination of fluffy couscous, fresh arugula, and crumbled feta cheese. The toasted pine nuts, dried cranberries, and a drizzle of olive oil take this salad to another level.

Couscous is a pasta, not a grain; it cooks quickly and is fluffy without being sticky.

Ingredients

1 cup couscous
1 1/4 cups vegetable broth or water
2 cups fresh arugula
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts
1/4 cup dried cranberries
2 tablespoons olive oil

Instructions

1. In a medium saucepan, bring the vegetable broth or water to a boil. Remove from heat, and stir in the couscous, then cover and let sit for 5 minutes. Fluff with a fork, and allow to cool slightly.

2. Combine the couscous, arugula, feta cheese, toasted pine nuts, and dried cranberries in a large bowl.

3. Pour the olive oil on the salad and toss to combine. Season to taste with salt and pepper. Serve.