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Fresh Greek couscous salad with colorful vegetables

Greek Couscous Salad (With Lentils and Feta)

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 people as a main
Author: Nico Pallotta

  • 1 cup (200 g) couscous dry + 1 pinch salt and ¼ teaspoon turmeric optional
  • 1 cup (250 ml) boiling water
  • 1 can lentils or 1½ cups cooked brown or green lentils, drained and rinsed
  • 2 cups (300 g) cherry tomatoes quartered
  • 1 cup (150 g) bell pepper any color – diced
  • 1½ cups (150 g) cucumber diced
  • ½ red onion chopped
  • ⅓ cup (50 g) Kalamata olives
  • ½ cup (75 g) crumbled feta or more to taste

For the Dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 2 teaspoons Dijon mustard or yellow mustard
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon salt or to taste + black pepper

  • Prepare the couscous: Add 1 cup couscous, a pinch of salt, and optional turmeric to a bowl. Pour in 1 cup boiling water, stir with a fork, cover, and let sit for 5 minutes.
    Fluff with a fork to separate the grains.
    Step 1 Couscous soaking in hot water with turmeric before fluffing with a fork.
  • Make the dressing: In a large mixing bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.
    Step 2 Oregano vinaigrette whisked with olive oil, vinegar, mustard, and honey.
  • Marinate the lentils: Drain and rinse 1 can lentils, shaking off as much water as possible.
    Stir them into the dressing and let them marinate while you chop the vegetables.
    Step 3 Drained lentils marinating in oregano vinaigrette in a large mixing bowl.
  • Toss and serve: Quarter 2 cups cherry tomatoes, dice 1 cup bell pepper and 1½ cups cucumber, and thinly slice ½ red onion.
    Add them to the lentils with ⅓ cup Kalamata olives, couscous, and ½ cup crumbled feta. Toss gently until well combined.
    Serve right away, or cover and refrigerate for later.
    Step 4 Couscous, marinated lentils, chopped vegetables, olives, and feta tossed together.
Substitutions
  • Couscous → Whole-wheat couscous or quinoa.
  • Lentils → Canned or home-cooked brown or green lentils. Avoid red lentils.
  • Cherry tomatoes → Grape tomatoes or diced ripe tomatoes.
  • Bell pepper → Green, yellow, red, or orange bell pepper.
  • Cucumber → English, Persian, or regular cucumber.
  • Red onion → Shallots, green onions, or sweet onion.
  • Kalamata olives → Green olives or other Mediterranean olives.
  • Feta → Goat cheese or plant-based feta.
  • Extra virgin olive oil → Good-quality everyday olive oil.
  • Red wine vinegar → Apple cider vinegar or fresh lemon juice.
  • Dijon mustard → Yellow mustard.
  • Honey → Maple syrup or omit.
  • Dried oregano → Italian seasoning or chopped fresh Italian parsley.
 
Tips
  • Use equal parts couscous and water: Too much water makes couscous soft and sticky.
  • Cover for 5 minutes: Let the couscous steam undisturbed.
  • Fluff with a fork: Gently separate the grains to keep them light and fluffy.
  • Cool slightly: Let the couscous cool before adding it to the vegetables and feta.
  • Drain lentils well: Extra water can dilute the dressing.
  • Marinate the lentils: Toss them with the dressing while you chop the vegetables.
  • Cut vegetables evenly: Similar-sized pieces give you a little of everything in each bite.
  • Tame strong onion: Soak it briefly in cold water, then drain well.
  • Salt at the end: Feta and olives are already salty, so taste first.
  • Store and refresh: Refrigerate leftovers, then toss with a splash of vinegar or olive oil before serving
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