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Top down shot of a bowl of couscous salad with cucumber, olives, tomatoes, chickpeas and onion.

CousCous Salad

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Greek-Inspired


A light, fresh and delicious Couscous Salad recipe that is perfect for a holiday or family cookout. Easy to make and so flavorful!


  • 3 cups pearl couscous, cooked
  • 2 teaspoons garlic, minced
  • 1/4 cup sun dried tomatoes, chopped
  • 1/2 cup feta cheese, crumbled (reg. or dairy-free)
  • 1/2 cup chickpeas, drained and rinsed
  • 1/2 cup kalamata olives
  • 1 cup small canned artichoke hearts, halved
  • 1/4 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, halved and quartered
  • garnish: fresh parsley
  • 1/4 cup Greek Dressing, more as needed


  1. In a large bowl combine couscous, garlic, sun-dried tomatoes, feta, chickpeas, olives, artichokes, onion, tomatoes and cucumber. 
  2. Add dressing and toss to combine. 
  3. Taste and add additional dressing, salt or pepper as desired.
  4. Serve with fresh parsley for garnish. 


  • Ingredient Measurements: the measurements provided are a great starting point, but feel free to adjust and more or less of anything you want to make it your own! 
  • Dressing: as the couscous sits with the dressing on top, it will soak some of it up. So if the salad sits for a bit or is stored overnight then definitely add a splash or two of dressing to revive. Feel free to use store-bought or our Homemade Greek Dressing! 
  • Dairy-Free: to make this dairy-free use a dairy-free feta cheese. 
  • Storage: store in an airtight container in the refrigerator for up to 4 days. 


  • Serving Size: 4 oz
  • Calories: 71
  • Sugar: 3.4 g
  • Sodium: 143.4 mg
  • Fat: 2.6 g
  • Carbohydrates: 9.8 g
  • Protein: 3.3 g
  • Cholesterol: 6.3 mg