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Couscous salad with tomatoes and feta.

Couscous Salad with Tomatoes, Cucumbers and Feta

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  • Author: Kelli Avila
  • Prep Time: 00:10
  • Cook Time: 00:10
  • Total Time: 20 minutes
  • Yield: Serves 4-6 1x


This Couscous Salad is packed with fresh herbs, tomatoes, cucumbers, feta and a quick red wine vinaigrette dressing. Taking about 15 minutes to make, this dish makes a light lunch of dinner and can be perfect to bring to your next barbeque or picnic.


Units Scale
  • 1 cup uncooked couscous
  • 1 european cucumber, diced
  • 2 medium tomatoes, diced
  • 1 teaspoon pepper
  • 1 teaspoon kosher salt, more to taste
  • 2 tablespoon red wine vinegar
  • 2 tablespoon olive oil
  • 1/3 cup dill, finely chopped
  • 1/3 cup parsley
  • 1/2 cup feta crumbles
  • Pinch red pepper flakes


  1. Bring 2 cups of lightly salted water to a boil. Stir in couscous. Remove from heat, cover and let sit for 5 minutes. Fluff with a fork and let cool to room temperature.
  2. In a large bowl, whisk together red wine vinegar, olive oil, salt and and pepper to taste.
  3. Add in the couscous and the remaining ingredients and toss to combine. Taste, and adjust seasoning.
  4. Serve slightly warm, or at room temperature.


Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.