Feta Couscous Salad is healthy, fresh, and just what you need this summer! Seasoned couscous is cooked until fluffy, then tossed with diced summer vegetables, crumbled feta cheese, and pesto sauce. The end result is a flavorful and refreshing vegetarian pasta salad that's perfect for potlucks, picnics, or just a quick weeknight dinner.
This Feta Couscous Salad is a great way to use up summer vegetables.
This recipe uses cucumber, bell pepper, and spring onions. It's mixed with a zesty pesto sauce and topped with crunchy pumpkin seeds and salty feta cheese for a flavor-packed dish! So easy and tasty!
Just because it's summer, it doesn't mean you have to give up pasta! In fact, couscous is one of the best pasta to cook during the warmer months.
Couscous is a small, round grain that's popular in North African and Mediterranean cuisine. It's made from durum wheat semolina and has a similar texture to cooked rice. Couscous can be found in the pasta aisle of most grocery stores.
Why You'll Love This Recipe
It's light and refreshing which means it won't weigh you down in the heat.
This salad has great Mediterranean flavors.
A great excuse to use up an abundance of summer veggies.
Couscous salad can be made ahead to save you time.
Great as a side dish or as a main meal when topped with vegetarian protein!
You'll also love Zucchini Halloumi Couscous!
- Couscous - This small pasta looks similar to grain but can be found in the pasta section at the grocery store.
- Vegetable Stock - Used to cook the couscous to give it an enriching vegetable flavor and additional nutrients.
- Pumpkin Seeds - Adds a complimentary crunch to the salad as well as a dose of healthy fats.
- Spring Onions - Add a mild onion flavor to the dish as well as fresh green color.
- Vegetables - A mix of cucumber and bell pepper give this salad its garden-fresh texture, taste, and color.
- Pesto Sauce - This zesty sauce adds bold herb flavor along with garlic.
- Feta Cheese - Salty feta is added to give the salad a delicious flavor as well as protein and calcium.
- Garnish - Freshly chopped basil or parsley gives this dish a fresh herb taste to round out the meal.
Please see the recipe card below for quantities.
Wondering how to make this Feta Couscous Salad recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Cook the couscous: Add the pasta to a large bowl along with the hot vegetable stock. Give it a stir and cover it with a lid allowing the liquid to absorb into the pasta. Once absorbed, use a fork to fluff.
Toast the pumpkin seeds: To a dry frying pan, add the pumpkin seeds with no oil over medium heat. Toast them gently for a few minutes making sure to stir often until lightly golden. Remove from the pan immediately and set aside.
Prepare the vegetables: Chop the onions, red pepper, and cucumber into bite-sized pieces to add to the salad.
Assemble the couscous salad: To the cooked cous cous, stir in the pesto until fully combined, then add the chopped vegetables and crunchy pumpkin seeds. When ready to serve, top with feta and parsley.
Since couscous is a very small grain, it does not need to be cooked like pasta. However, the vegetable stock needs to be hot enough to penetrate into the pasta or it will not absorb.
Chop the vegetables into bite-sized pieces that are all relatively the same size to keep the salad even and consistent.
Add the feta last, especially if the couscous is still warm to prevent it from melting too much.
This salad can be served immediately or chilled in the fridge for an hour or two. If serving later, wait to add the garnishes until just before serving so they stay fresh and vibrant.
Have a Greek feast for lunch and serve with this Grilled Haloumi Sandwich with Sriracha Mayo.
Great served poolside with a cold glass of Strawberry Iced Tea.
Pair with a bowl of Creamy Spinach Soup.
Makes a great side dish for a hearty main course of Portobello Mushroom Steaks.
Change up the cheeses: Instead of feta cheese, use other salty crumbly cheeses like goat cheese, blue cheese, or ricotta Salata.
Make it vegan: Omit the feta and use vegan feta cheese or nutritional yeast to taste.
Add protein: For extra heft, stir in cooked chickpeas, tempeh, or diced tofu.
Go big: Try it with the larger Israeli pearl couscous.
Use different vegetables: Swap out the veggies for whatever you have on hand. Other great options include diced tomatoes, zucchini, corn, or broccoli.
Make it gluten-free: Use a gluten-free couscous like quinoa or millet.
Add herbs: Mix in chopped fresh basil, oregano, thyme, or mint for extra flavor.
Add crunch: If you don't like pumpkin seeds, you can also use chopped nuts like pistachios, almonds, or pecans.
Make it spicier: Stir in a pinch of crushed red pepper flakes or diced jalapeño for some heat.
Use different dressings: Instead of pesto, use tahini sauce, chimichurri, vinaigrette, or your favorite salad dressing.
Serve it warm or cold: This couscous salad can be served immediately while still warm or chilled in the fridge for an hour or two.
Storing: To store this cous cous salad, place it in an airtight container and keep it in the fridge for up to four days. Give it a good toss before serving.
Freezing: Due to the high water content of the vegetables, I do not recommend freezing this salad.
Reheating: If you have leftovers, reheat them in the microwave or on the stove gently until warmed through.
Couscous is a healthy grain that's perfect for weight loss. It's low in calories and fat, and it's a good source of fiber and protein. Plus, couscous is filling and satisfying, so you'll be less likely to overeat.
There are so many things you can serve with couscous! Try pairing it with grilled protein or vegetables.
If you can't find couscous in the store, you can use quinoa, millet, or rice as a substitute.
More Salad Recipes
If you love this couscous salad recipe, then we hope you'll love these other salads too!
Leek Salad with Honey Mustard Dressing
Roasted Red Kuri Squash Salad
Pear and Gorgonzola Salad with Maple Dijon Dressing
Dill Pickle Pasta Salad
Carrot Top Salad with Chickpeas
Greek Potato Salad
Persian Rocca Salad
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Feta CousCous Salad
- 1 cup couscous 100g
- ¾ cup vegetable stock 200ml (hot)
- 2 tablespoons pumpkin seeds
- 2 spring onions
- 1 red pepper
- ½ cucumber
- 1 tablespoon pesto
- ¼ cup feta cheese 50g crumbled
- 2 tablespoons chopped parsley (or basil)
- Add the couscous to a large bowl and stir in the vegetables stock. Cover with a lid or plate and leave for 10 minutes for the couscous to absorb the stock. Fluff the couscous up with a fork.
- Meanwhile, add the pumpkin seeds to a dry frying pan over a medium heat and toast, stirring often, for a few minutes until lightly golden. Set aside.
- Finely slice the spring onions, slice the red pepper and chop the cucumber.
- When the couscous is finished, stir in the pesto, chopped vegetables and pumpkin seeds. Top with chunks of the feta cheese and the parsley.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.