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platter of Mediterranean Couscous Salad

Mediterranean Feta Couscous Salad

Mediterranean Feta Couscous Salad is the perfect blend of flavors with bold spices and a tangy vinaigrette.
5 from 1 vote
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Course: Side Dish, Side Dish/Vegetable/Casserole
Cuisine: Amercian, Mediterranean
Keyword: summer salad, vegetarian side dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Refrigerator time: 15 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Laura Franco

Ingredients 

Salad

  • 1 15.5 oz. can chickpeas
  • 6 oz feta cheese
  • 1 cup dry pearl couscous
  • 2 tbsp fresh chopped parsley
  • 2-3 strips jarred roasted red peppers

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • zest from 1 lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon Za'atar spice
  • 1 teaspoon black pepper

Instructions

  • 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.