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Mediterranean couscous salad with sliced cucumbers, cherry tomatoes, Kalamata olives, artichoke hearts and feta cheese, all tossed in a red wine vinegar and lemon juice vinaigrette in a large serving bowl.

Mediterranean Couscous Salad

This quick and healthy Mediterranean couscous salad is tossed with a zesty red wine vinaigrette, crisp veggies, briny olives and creamy feta. It’s perfect for potlucks, meal prep or an easy summer side. Serve it chilled or at room temp.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients  

For the dressing:

  • 1/3 cup red wine vinegar
  • 1 Tablespoon lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons sugar 
  • 1/4 cup extra-virgin olive oil 

For the couscous:

  • 1 Tablespoon extra-virgin olive oil 
  • 2 cups pearl couscous
  • 2 cups chicken broth
  • 1 cup diced tomatoes
  • 1 cup diced cucumbers
  • 1/2 cup sliced Kalamata olives
  • 1 (13.75-oz.) can quartered artichoke hearts, drained 
  • 2/3 cup crumbled feta cheese 

Instructions 

Make the dressing:

  • In a large bowl, whisk together the red wine vinegar, lemon juice, garlic, sugar and olive oil with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set the dressing aside.  

Make the couscous: 

  • Add the olive oil to a medium saucepot set over medium-low heat. Add the couscous and cook, stirring occasionally, until it is lightly toasted, about 3 minutes. 
  • Stir in the chicken broth then bring the mixture to a boil, reduce it to a simmer and cover the saucepan. Cook the couscous, covered, until it is tender, 8 to 10 minutes. 
  • Fluff the couscous with a fork and let it cool slightly before adding it to the bowl with the dressing, along with the tomatoes, cucumbers and artichoke hearts. Stir to combine, then fold in the feta cheese and serve.

Notes

  • Feel free to add in any other favorites, including diced red onion, chickpeas or sun-dried tomatoes.
  • This salad can be served chilled or at room temp.
  • Make-ahead: You can prepare the entire salad (dressing and all) up to 1 day in advance. Store it in an airtight container in the fridge. For best texture, I like to add the feta just before serving.
  • Storage: Leftovers will keep for 3 to 4 days. If it seems a little dry after chilling, stir in a splash of olive oil or lemon juice to freshen it up.
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