This whole wheat couscous salad is one of my favorite summer side dishes. The couscous is combined with crisp cucumbers, cherry tomatoes, red onions, and kalamata olives. It is tossed with fresh herbs and a light lemony dressing and then topped with salty feta. It comes together quickly and is the perfect dish to bring to your next summer BBQ!
Couscous is a North African semolina made from crushed durum wheat and water. It is often confused with quinoa. Quinoa is an ancient whole grain and couscous is actually a pasta made from grain.
When purchasing couscous, be sure the ingredient label says whole durum wheat. If it doesn’t say whole wheat, then it is made with refined wheat. I can usually find it at Trader Joe’s. See my Sifting Through Grains post to learn more about whole grains.
I love this couscous salad because it is so simple to make and has so much flavor. Definitely one my favorite sides especially if I am short on time. It can be served immediately, at room temperature, or cold. The leftovers are perfect for lunch the next day!
Whole Wheat Couscous Salad With Feta
The perfect light and fresh summer side dish!
- 2 cups uncooked whole wheat couscous
- 2 cups chicken or vegetable broth
- 1 pint cherry tomatoes, halved
- 1 cucumber seeded and chopped
- 1/4 to 1/2 red onion chopped
- 20 kalamata olives halved
- 4 tbsp fresh parsley chopped
- 4 tbsp fresh mint leaves chopped
- 6 ounces feta cheese crumbled
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 1-2 cloves fresh garlic chopped
- salt and pepper to taste
For the dressing, whisk together olive oil, lemon juice, garlic, salt and pepper. Set aside.
Cook couscous according to package directions. I like to use broth instead of water for added flavor.
In a large bowl, combine couscous with vegetables, olives, and herbs. If serving immediately add feta cheese. If refrigerating add feta just before serving.
Add dressing to the couscous and toss to combine. Can be served immediately, at room temperature, or cover and refrigerate until ready to serve.
Can be made up to one day in advance. I like to serve after it's been refrigerated for at least 2 hours.
Leftovers are perfect for lunch the next day.