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Mediterranean Feta Couscous Salad is the perfect blend of flavors with bold spices and a tangy vinaigrette.
Why this Recipe Works
- I am all about color, texture, and flavor and this salad has it all. Creamy pearl-shaped pasta, with earthy chickpeas, savory smooth roasted red peppers, and salty feta cheese.
- It’s a versatile recipe that every home-cook should be able to whip up in minutes. Serve it with grilled chicken or fish, as a side or a vegetarian lunch or dinner. It’s perfect for casual gatherings and fancy dinners.
Ingredients
Pearl Couscous – there are several types of couscous on the market. This recipe uses “pearl” couscous which is also called “Israeli” couscous.
Za’atar – this is a Mediterranean spice with a slightly lemony flavor. You can find it in most grocery stores, online, or where specialty spices are sold.
Let’s Make Mediterranean Feta Couscous Salad
- Cook the couscous per the box instructions. When it is finished, rinse it in cool water, place it in a bowl in the refrigerator for 15 minutes to cool further.
- While the couscous is cooling, cut feta cheese into small cubes, dice roasted red peppers to put on top of the hummus, finely chop the fresh parsley, and finely grate the lemon zest, and set them aside.
- Rinse and drain the can of chickpeas.
- In a small bowl, whisk olive oil, vinegar, lemon zest, za’atar, dried oregano, and black pepper for the salad dressing.
- Place couscous, chickpeas, and red peppers into a mixing bowl.
- Gently stir in feta cheese cubes and chopped parsley.
- Toss the entire salad with the salad dressing.
- Serve immediately or refrigerate until ready to serve.
Reader Questions
Pearl couscous, also called Israeli couscous is tiny pearl-sized pasta balls.
Most groceries stores sell a variety of couscous. It’s usually found in the same isle as pasta and rice.
You can you pre-crumbled feta cheese, but I recommend trying block feta. It has a much bolder taste and a smoother texture.
Leftovers will last 4-5 days in an airtight container in the refrigerator.
Krazy Kitchen Mom Tips
- When using block feta cheese, pat the block dry with a paper towel after removing it from the package.
- I use curly parsley for this recipe, but you can use flat-leaf parsley. The reason I use curly parsley in most of my recipes is that I grew up eating it right from my Uncle’s garden.
- Serve this salad with pieces of pita bread or naan bread. Simply scoop bites with the bread, no silverware needed.
More KKM Recipes
- Maryland Style Baked Crab Cakes
- Beef and Potato Hand Pies
- Chocolate Strawberry Pancake Tacos
- Quiche Egg Boats
Mediterranean Feta Couscous Salad
Ingredients
Method
- Cook the couscous per the box instructions.
- When it is finished, rinse it in cool water, place it in a bowl in the refrigerator for 15 minutes to cool further.
- While the couscous is cooling, cut feta cheese into small cubes, dice roasted red peppers to put on top of the hummus, finely chop the fresh parsley, and finely grate the lemon zest, and set them aside.
- Rinse and drain the can of chickpeas.
- In a small bowl, whisk olive oil, vinegar, lemon zest, za'atar, dried oregano, and black pepper for the salad dressing.
- Place couscous, chickpeas, and red peppers into a mixing bowl.
- Gently stir in feta cheese cubes and chopped parsley.
- Toss the entire salad with the salad dressing.
- Serve immediately or refrigerate until ready to serve.
Notes
- When using block feta cheese, pat the block dry with a paper towel after removing it from the package.
- I use curly parsley for this recipe, but you can use flat-leaf parsley. The reason I use curly parsley in most of my recipes is that I grew up eating it right from my Uncle’s garden.
- Serve this salad with pieces of pita bread or naan bread. Simply scoop bites with the bread, no silverware needed.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
This is definitely my kind of salad! I love all the ingredients and I think I even have them here ready so I can have this salad for dinner!