This vibrant couscous salad is packed with fresh vegetables, herbs, chickpeas, feta, and a zesty lemony vinaigrette. It’s light, refreshing, and perfect as a side dish or a satisfying vegetarian main.

Ingredients

Salad Ingredients

1 cup couscous
1 cup water
½ teaspoon fine sea salt
1 (15-ounce) can chickpeas, rinsed and drained
1 (12-ounce) English cucumber, seeded and diced
1 medium red bell pepper, cored and diced
1 small red onion, finely diced
½ cup sun-dried tomatoes in oil, drained and diced
½ cup pine nuts, toasted
1 cup loosely-packed fresh herbs (⅔ cup mint + ⅓ cup parsley recommended)
5 ounces feta cheese, crumbled

Lemony Vinaigrette

¼ cup olive oil
¼ cup freshly squeezed lemon juice
2 teaspoons ground cumin
2 teaspoons ground sumac
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced or pressed

Instructions

Cook the couscous
In a small saucepan, bring water and salt to a boil. Stir in couscous, cover, and remove from heat. Let sit for 10 minutes, then uncover and fluff gently with a fork.
Prepare the vinaigrette
In a bowl or sealed jar, whisk or shake together olive oil, lemon juice, cumin, sumac, salt, pepper, and garlic until well combined.
Assemble the salad
In a large mixing bowl, combine couscous, chickpeas, cucumber, bell pepper, onion, sun-dried tomatoes, pine nuts, fresh herbs, and feta. Drizzle with the vinaigrette and toss until evenly coated.
Season to taste
Adjust with extra salt, pepper, or lemon juice if desired.
Serve
Enjoy immediately, or refrigerate in a sealed container for up to 3 days.

Why You’ll Love This Recipe

Fresh, light, and full of flavor.
Quick to prepare — ready in 30 minutes or less.
Nutritious and protein-rich thanks to chickpeas and feta.
Perfect for meal prep, picnics, or potlucks.
A versatile dish that pairs with almost any main course.

Tips

Fluff couscous gently with a fork to prevent clumping.
Toast pine nuts in a dry skillet for 3–4 minutes to bring out their nutty flavor.
For a stronger flavor, let the salad rest in the fridge for 30 minutes before serving to allow the vinaigrette to absorb.
Use fresh lemon juice, not bottled, for the best taste.

Variations and Substitutions

Grains: Swap couscous with quinoa, bulgur, or farro.
Cheese: Replace feta with goat cheese or omit for a vegan version.
Herbs: Try basil, cilantro, or dill instead of mint and parsley.
Protein: Add grilled chicken, shrimp, or tofu to make it a full meal.
Nuts: Substitute almonds, walnuts, or sunflower seeds for pine nuts.

FAQs

Can I make this salad ahead of time?
Yes, it actually tastes better after resting for a few hours as the flavors meld together.

How long does it keep?
Store in an airtight container in the refrigerator for up to 3 days.

Can I serve it warm?
Yes! It can be served warm, room temperature, or chilled — all are delicious.

Serving Suggestions

Serve as a refreshing side with grilled meats or seafood.
Pair with roasted vegetables for a hearty vegetarian plate.
Pack it for lunch or picnics since it travels well.
Top with extra herbs and a drizzle of olive oil for presentation.