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couscous feta salat in einer schüssel

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.
Author : Aline Cueni
5 from 1 vote

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Prep Time :15 minutes
Cook Time :5 minutes
Total Time :20 minutes
Servings : 4
Calories : 355kcal

Ingredients
 

  • 7 oz (200 g) couscous approx. 1 ⅛ cups
  • ½ tsp salt
  • 1 cup (250 ml) boiling water
  • 3-4 mini cucumbers (or ½ English cucumber) sliced
  • 1 cup (150 g) cherry tomatoes cut in half
  • 1 red onion sliced
  • 1 ⅓ cup (200 g) crumbled feta or vegan feta
  • 1 bunch (20 g) Italian parsley minced

Dressing

  • 5 tbsp olive oil
  • 2 ½ tbsp lemon juice
  • ½ tbsp maple syrup or sugar, honey
  • 1 tsp dried oregano
  • salt & pepper

Instructions
 

  • 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.

Notes

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.

Nutrition

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