Couscous Salad with Sun-Dried Tomatoes and Feta

Fresh and flavorful couscous salad with sun-dried tomatoes, feta, cucumber & onion—perfect for BBQs, potlucks, or easy make-ahead meals!

Couscous salad is a delicious way to keep things fresh and fabulous.

Let me paint a picture: a sunny backyard, folding chairs that have seen better days, and Aunt Linda dramatically fanning herself with a paper plate. It’s family reunion season. I show up carrying a bowl of couscous salad—light, zesty, and studded with glistening sun-dried tomatoes—and within minutes, it’s the most gossiped-about thing there.

This couscous salad is a delicious way to keep things fresh and fabulous.

“Who brought this?” someone whispered. “What is this grain? Is it rice’s cooler cousin?” My ego and I quietly accepted the applause.

Whether it’s Mother’s Day brunch, a Cinco de Mayo potluck, or a Tuesday when your lunch needs a glow-up, this couscous salad is a delicious way to keep things fresh and fabulous.

Prep Time: 15 minutes
Cook Time: 5 minutes (for boiling water and steaming couscous)
Total Time: 20 minutes (plus optional 15–30 min chill time)

Servings Yield: 4–6 servings (as a side dish)

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Ingredients

• 1 cup couscous (regular, not pearl)
• 1 cup boiling water or vegetable broth (for more flavor)
• ½ cup sun-dried tomatoes, chopped (oil-packed recommended)
• 1 medium cucumber, diced
• ¼ red onion, thinly sliced
• ½ cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (fresh is best)
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons chopped fresh herbs like parsley, mint, or basil

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Step-by-Step Instructions: How to Make Couscous Salad with Sun-Dried Tomatoes & Feta

Step 1: Cook the Couscous

1. Measure 1 cup of dry couscous and place it in a large, heatproof bowl (glass or metal works best).
2. Boil 1 cup of water (or low-sodium vegetable broth for extra flavor) in a small saucepan or kettle.
3. Immediately pour the boiling liquid over the couscous in the bowl.
4. Cover the bowl tightly with a lid, plate, or foil. Let it sit undisturbed for 5 minutes—this allows the couscous to absorb the liquid and soften perfectly.
5. After 5 minutes, remove the cover and fluff the couscous gently with a fork. This breaks up any clumps and gives you that signature light, fluffy texture.

💡 Tip: Don’t stir while it’s steaming—just let the couscous do its thing!

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Step 2: Prep the Salad Ingredients

While the couscous is steaming and cooling, get your fresh ingredients ready:

• Dice 1 medium cucumber into small, bite-sized chunks. No need to peel unless the skin is tough.
• Thinly slice ¼ of a red onion. If you’re sensitive to the sharpness of raw onion, soak the slices in cold water for 10 minutes, then drain thoroughly. This mellows out the bite.
• Chop about ⅓ cup of sun-dried tomatoes into small pieces.
  • If they’re packed in oil, pat them dry with a paper towel first so the salad isn’t too oily.
• Crumble ½ cup of feta cheese.
• Roughly chop a handful of fresh herbs like parsley or mint if using. This adds freshness and color.

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Step 3: Assemble the Salad

1. Once the couscous is completely cooled to room temperature, transfer it to a large salad bowl if it’s not already in one.
2. Add the cucumber, red onion, sun-dried tomatoes, crumbled feta, and herbs to the bowl with the couscous.
3. In a small bowl or jar, whisk together:
   • 2 tablespoons of olive oil
   • 1 tablespoon of lemon juice (fresh is best)
   • 1 tablespoon of red wine vinegar
4. Pour the dressing over the salad mixture.
5. Gently toss everything together using salad tongs or two spoons until all ingredients are evenly coated and well combined.
6. Taste and season with sea salt and freshly cracked pepper to your liking.

💡 Tip: Want an extra pop of flavor? Add a pinch of crushed red pepper flakes or a dash of garlic powder to the dressing!

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Step 4: Let It Chill

1. Cover the salad bowl with plastic wrap or a reusable lid.
2. Refrigerate for at least 15–30 minutes before serving. This helps all those amazing flavors soak in and settle.
3. Before serving, give it one last gentle toss and adjust seasoning if needed—maybe a little more lemon juice or feta if you’re feeling extra bold.

🥄 This salad is best served chilled or at cool room temperature. It also holds up great for potlucks, picnics, and family reunions, so feel free to make it a few hours ahead!

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Tips & Mistakes to Avoid

• Fluff the couscous properly: This prevents a clumpy texture.
• Let couscous cool: Adding ingredients too early can wilt herbs and melt the cheese.
• Don’t overdress: A light touch with the dressing keeps things refreshing.
• Thinly slice the onion: It makes for a milder bite.

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Ingredient Variations & Customizations

• Make it vegan: Omit feta or use a dairy-free alternative.
• Make it gluten-free: Substitute with quinoa or millet.
• Add protein: Try chickpeas, grilled chicken, or shrimp.
• Seasonal additions: Add cherry tomatoes in summer, roasted squash in fall.
• Spicy twist: Add red pepper flakes or diced jalapeño.

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Serving Suggestions

• Perfect as a side dish for grilled meats.
• Serve as a light lunch with a slice of crusty bread.
• Great addition to a Mother’s Day brunch table.
• Ideal for Cinco de Mayo or picnic-style potlucks.
• Fill lettuce cups with this salad for a fun appetizer.

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FAQs & Troubleshooting

Can I make it ahead of time? Yes! This salad tastes better after chilling. Just add herbs and feta right before serving for the best texture.

Can I use pearl couscous? Yes, just cook it according to package instructions and cool before mixing with other ingredients.

My couscous turned mushy! What went wrong? Too much liquid is the likely culprit. Stick with the 1:1 couscous-to-liquid ratio.

Other Dinner recipes for your enjoyment

Grilled salmon with couscous  >  a healthy and flavorful meal that is perfect for a summer night.
Couscous Apple salad > The combination of sweet apples and savory couscous is delicious,
Kafta Shawarma chicken > Kafta shawarma chicken combines these two flavorful traditions into one delicious dish.

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