Feta Couscous Salad Recipe
Quick cooking couscous is tossed with feta crumbles, sun-dried tomatoes, chickpeas, arugula, shallots and a balsamic tahini dressing!
When you’re looking for a hearty side dish that checks the starch & veggie box, look no further than my Feta Couscous Salad!
Couscous is tiny pasta that absorbs all of the liquid it’s cooked in, become light and fluffy (almost) instantly! It’s a staple in Mediterranean dishes and loved for its taste, texture and ease.
When something cooks as easily and quickly as couscous, you naturally find ways to cook it CONSTANTLY. Or at least that’s our camp in the Atha house.
I always have couscous on hand — whether it’s prepackaged and flavored or plain from a canister, it’s such an easy go-to side dish that complements any protein.
Make this Greek-inspired couscous salad as a filling and flavorful side dish or even as a light vegetarian main!
Here’s how you’ll make my Feta Couscous Salad:
- Boil water or chicken stock for couscous.
- Add in couscous, butter/oil and salt and pepper then reduce heat and cover.
- Meanwhile, chop veggies for salad.
- Once all liquid has been absorbed by the couscous, remove from heat and let cool slightly.
- Whisk together ingredients for dressing, if using.
- Toss cooked couscous with veggies and dressing!
The best part about this salad is that it saves so well (that is… if you have any leftovers!). Hope you love!
More Salad Recipes You Might Love!
- Strawberry Spinach Salad
- Chopped Greek Salad with Orzo
- Chicken and Chickpea Ranch Kale Salad
- Roasted Beet, Kale and Quinoa Salad
- Fall Harvest Salad
- Fresh Summer Chopped Salad
- Chicken Sausage + Cornbread Panzanella Salad
- Grilled Steak Summer Salad
- Skinny Ranch Chicken Salad
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Feta Couscous Salad
Ingredients
- 1 cup pearl couscous
- 1½ cups water or chicken stock
- 1 tsp. butter, ghee or olive oil
- 1 cup arugula can sub any other lettuce
- ¾ cup rinsed garbanzo beans also called chickpeas
- 1 shallot sliced thinly
- ¾ cup sundried tomatoes sliced thinly
- ¼ cup feta crumbles
- fresh chopped mint
- salt + pepper
balsamic tahini dressing
- ¼ cup aged balsamic vinegar
- 1 clove garlic minced
- 2 tbsp. tahini can sub hummus, will be more garlicky!
- 1 tsp. kosher salt
- ½ tsp. pepper
- 2 tbsp. water to thin
Instructions
- In a medium saucepan over high heat, bring water or chicken stock for couscous to a boil.
- Once boiling, stir in couscous, butter/oil and 1 tsp. each of salt and pepper, then reduce heat to low and cover.
- While couscous cooks, chop veggies for salad and whisk together ingredients for dressing, if using.
- Once all liquid has been absorbed by the couscous, remove from heat and let cool slightly.
- Toss cooked couscous with veggies and dressing!
