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Kawaii but realistic Greek lemon couscous salad in a white bowl, made with fluffy couscous, sun-dried tomatoes, cucumber, feta, Kalamata olives, and fresh herbs on a bright kitchen surface.
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Greek-Style Lemon Herb Couscous Salad

This Greek-style lemon couscous salad is light, fresh, and packed with Mediterranean flavor. Fluffy couscous is tossed with bright lemon, olive oil, sun-dried tomatoes, cucumber, red onion, feta, Kalamata olives, and a fragrant mix of parsley, dill, and fresh oregano. It’s perfect as a refreshing side dish or an easy make-ahead salad for lunches, picnics, or summer dinners.
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Keyword feta couscous salad, Greek couscous, lemon couscous salad, lemon herb couscous, Mediterranean couscous salad, sun-dried tomato couscous
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 servings
Calories 320kcal
Cost $9 for entire recipe

Equipment

  • Medium heatproof mixing bowl
  • Measuring cups and spoons
  • Kettle or saucepan (for heating broth)
  • Fork (for fluffing couscous)
  • Small bowl or jar (for dressing)
  • Whisk or fork
  • Chef’s knife
  • Cutting board

Ingredients

  • 1 cup couscous regular or pearl
  • 1¼ cups hot vegetable or chicken broth
  • Zest of 1 lemon
  • 3 tbsp fresh lemon juice
  • 3 tbsp extra-virgin olive oil
  • ½ tsp dried oregano
  • Salt and black pepper to taste

Mix-ins

  • ¼ cup sun-dried tomatoes oil-packed, drained and thinly sliced
  • ½ English cucumber diced
  • ⅓ cup thinly sliced red onion
  • ½ cup crumbled feta cheese
  • ¼ cup Kalamata olives sliced

Fresh Herbs

  • ¼ cup fresh parsley finely chopped
  • 2 tbsp fresh dill chopped
  • 1–1½ tbsp fresh oregano finely chopped

Instructions

  • Place couscous in a heatproof bowl. Pour hot broth over it, cover, and let sit 5–10 minutes until tender. Fluff with a fork and let cool slightly.
  • Whisk lemon zest, lemon juice, olive oil, dried oregano, salt, and pepper.
  • Add sun-dried tomatoes, cucumber, red onion, olives, parsley, dill, and fresh oregano to the couscous.
  • Toss gently with the dressing until evenly coated.
  • Fold in feta last. Taste and adjust lemon, salt, or olive oil as needed.
  • Chill 15–30 minutes before serving for best flavor.

Notes

  • Couscous choice: Regular couscous cooks faster and is lighter, while pearl (Israeli) couscous gives a chewier, pasta-like texture. Adjust liquid and cooking time as needed.
  • Sun-dried tomatoes: Oil-packed sun-dried tomatoes add richness; drain well and slice thinly so they don’t overpower the salad.
  • Herbs matter: Fresh parsley, dill, and oregano are key—avoid dried herbs for the best Greek flavor.
  • Salt carefully: Feta, olives, and sun-dried tomatoes are salty, so season lightly at first and adjust at the end.
  • Make-ahead friendly: This salad tastes even better after chilling for 15–30 minutes, making it great for meal prep or gatherings.
  • Texture tip: If the couscous clumps, drizzle in 1–2 teaspoons of olive oil and fluff with a fork before mixing.
  • Serving idea: Serve at room temperature or slightly chilled alongside grilled chicken, lamb, or fish.