Go Back
+ servings
couscous feta salat in einer schüssel
Print Pin
5 from 1 vote

Couscous Salad with Feta

This summer couscous salad combines couscous, crumbled feta cheese, sliced cucumbers, cherry tomatoes, red onions, and fresh parsley! It's a filling vegetarian main dish or makes a refreshing side dish.
Course Salad
Cuisine Vegetarian
Keyword couscous salad, couscous salad with feta
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 355kcal
Author Aline Cueni


  • 7 oz couscous approx. 1 ⅛ cups
  • ½ tsp salt
  • 1 cup boiling water
  • 3-4 mini cucumbers (or ½ English cucumber) sliced
  • 1 cup cherry tomatoes cut in half
  • 1 red onion sliced
  • 1 ⅓ cup crumbled feta or vegan feta
  • 1 bunch Italian parsley minced



  • In a large bowl, mix couscous with ½ tsp salt. Pour the boiling water over it, stir briefly, and let it sit for 5 minutes. Loosen with a fork.
  • Add sliced cucumbers, halved cherry tomatoes, sliced onion, crumbled feta, and chopped parsley to the couscous.
  • Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
  • Drizzle with the dressing and toss well. Season to taste with salt and pepper. → Feel free to add more olive oil or lemon juice. A splash of balsamic vinegar goes well too in this recipe.


Feta Vegan Cheese: You are welcome to prepare this recipe with a vegan feta alternative. Here you can find the recipe for vegan feta cheese made from tofu!
Leftovers: Store leftovers for up to 2 days in an airtight container in the refrigerator.


Calories: 355kcal | Carbohydrates: 46g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 630mg | Potassium: 293mg | Fiber: 4g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 12mg | Calcium: 279mg | Iron: 1mg