This cherry tomato and feta couscous salad doesn’t stop there. It’s loaded with vegetables like cucumber, diced red pepper, red onion and parsley. This couscous salad has a gluten-free and dairy-free option, is quick to prep, great as leftovers or for feeding the family a healthy side dish! The zesty red wine vinegar dressing is a perfect compliment to the crunchy summer vegetables.
Couscous Salad Ingredients
This recipe uses Israeli couscous, which is slightly different than regular couscous in that it is a bit bigger and a bit more pillowy than the regular variety. Either will work for this recipe, but I do have a preference for using Israeli couscous in salads like this.
Aside from the Israeli couscous, this recipe is mostly chopped vegetables, halved cherry tomatoes, and diced feta cheese. For the vegetables you’ll need a cucumber, red bell pepper, red onion and parsley.
The dressing for this couscous salad is an oil based dressing made with olive oil, red wine vinegar, honey, salt and pepper. This recipe is great because the dressing ingredients are typically ones already on-hand, and the vegetables can be swapped with other ones you love or have leftover and need to use up.
How to Make Cherry Tomato and Feta Couscous Salad
This couscous recipe comes together really quickly. The vegetables are prepped while the couscous cooks, and all in all it takes about 20 minutes. The couscous is boiled in either water or broth. Vegetable broth does give it a bit more depth of flavor, but if you don’t have it on hand, it’s not something extra you need to buy and water will do just fine.
As the couscous is cooking, prep the vegetables and feta by dicing and chopping them. As you chop them, add them all into a large mixing bowl or serving bowl. Stir the couscous occasionally to ensure it doesn’t burn on the bottom. Once the liquid is gone, remove it from the heat and fluff it with a fork.
Let the couscous cool a bit as you finish the chopping, and then add the cooked couscous into the mixing bowl with your vegetables, tomatoes and feta.
Finally, add in the oil, vinegar, honey, salt and pepper. Stir everything together to incorporate the dressing, couscous and vegetables well. You will want to refrigerate this salad for at least 30 minutes, or longer, prior to serving as a side dish.
There are now gluten-free couscous options available. They aren’t always as easy to find as other gluten-free pasta, but they do taste very similar. I’ve found them to be a good substitute if you eat gluten free. This is the brand I tend to use most often, and the texture is almost spot on to couscous made from wheat.
What to Serve Couscous Salad With
My two favorite main dish items to serve this cherry tomato and feta couscous salad with are Greek meatballs and smoked lamb. It’s also great with any type of Greek seasoned protein, such as grilled Greek chicken breasts. It also just goes well with really any roasted, smoked or grilled meats, you can’t go wrong with this side dish!
Other Salad Recipes You’ll Love:
Taco Pasta Salad
Caprese Pasta SaladPrint
- 8 ounces Israeli couscous, cooked in 2 cups water or broth (or per cooking instructions on the package)
- 1/2 large cucumber, peeled and finely chopped
- 1/2 red bell pepper, seeded and finely chopped
- 1.5 cups cherry tomatoes, halved or quartered
- 1/4 cup red onion, finely chopped
- 4 ounces feta, diced into small squares
- 1/2 cup chopped flat leaf parsley, loosely packed
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon black pepper, or more to taste
- 1/4 teaspoon salt, or more to taste
- Boil the Israeli couscous in the water or broth, stirring occasionally, until fully cooked and no more liquid remains (ensuring to check often enough as to not to burn the bottom). Fluff with a fork
- While the couscous is coming to a boil, chop your vegetables, cherry tomatoes, and feta
- Add all chopped vegetables, tomatoes and feta into a large mixing or serving bowl
- Let the couscous cool for a few minutes once it’s done and then add it to the mixing bowl
- Add in the oil, red wine vinegar, honey, salt and pepper. Stir into the vegetables and continue mixing until everything is incorporated. Taste and add more pepper if desired, or a tiny splash more red wine vinegar if you’d like it more zesty
- Refrigerate at least 30 minutes prior to serving. Store in an airtight container
- For gluten-free, use a gluten-free couscous option
- For dairy-free, omit the feta cheese
Keywords: couscous, salad recipes, vegetarian recipes, vegetable recipes, side dish
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