Couscous Feta Salad Recipe -
Couscous Feta Salad Recipe
  • READY IN 2 hr

Couscous Feta Salad

Recipe by  

"I got this great recipe from a friend and it has become a summer favorite! It is light and refreshing. Great as a side or as a light meal. Walnuts are a nice substitute for the pine nuts."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    2 hrs


  1. Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork, and refrigerate until cold, about 1 hour.
  2. Once the couscous is cold, make the dressing by whisking together the salt, black pepper, red wine vinegar, and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber, feta cheese, green onions, parsley, and pine nuts into the couscous. Pour the dressing overtop, and stir until evenly moistened. Chill 30 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2009

I found this recipe when I was looking for side dishes that I could eat while on the South Beach Diet. I have been making this for several months and even my two year old asks for second helpings. Two things that make this a little easier are 1) If you don't have time to let the couscous chill for an hour, make it the night before and then mix it with the other ingredients the next day. 2)Either leave the cucumber out all together, or cut it up and add to individual salads. I find that the leftovers don't keep as well with the cucumber mixed in.

Most Helpful Critical Review
Aug 26, 2009

This salad had a nutty taste that overpowered everything else. I love feta and the other flavors in the dressing but I couldn't taste them at all. There are better couscous recipes out there and I wouldn't try this again.


33 Ratings

Jun 29, 2010

Love this recipe - made a few modifications - use salt only to taste - not amount in recipe - used 3/4 c olive oil & 3-1/2 T red wine vinegar - was out of Dijon, so used regular mustard and 3/4 t sugar to cut the tang down. Also added 1 c carrots (matchstick size cut); 1 can garbanzo beans and cut back on feta cheese slightly. Excellent summer dish - added extra fresh herbs from garden - definitely a keeper recipe - thanks so much - next time, going to try cooking cous cous with one can chicken broth instead of water for more flavor. The cous cous called for in recipe is equivalent to one box.

Oct 13, 2008

This salad turned out great! I didn't make any modifications to the recipe whatsoever. I didn't care for the pine nuts and will leave those out the next time I make this salad. Thanks for passing this recipe along. It's a keeper.

Aug 12, 2010

I swapped the pine nuts for fresh tomato and marinated the tomato and cucumber in the vinegar, oil and mustard mixture while the couscous cooled.

Jan 25, 2011

I have to be honest I was a little skeptical the first time I made it's a hit everytime I make it.

Jan 06, 2010

I LOVED this, but my husband wasn't so crazy about the dressing. I really can't see why. We both generally don't like mustard, but this was a perfect use of it. I would make it again maybe for other people, but apparently not for home!

Feb 23, 2009

awesome. I make it all the time.Even my 2 year old will eat it. I wouldn't being it to a potuck though, because some people aren't fans of new things.. (i tried it, didn't get touched :(


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  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 528 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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