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Whole Wheat Couscous Salad with Feta Recipe

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


  1. For the dressing, whisk together olive oil, lemon juice, garlic, salt and pepper. Set aside.

  2. Cook couscous according to package directions. I like to use broth instead of water for added flavor.

  3. In a large bowl, combine couscous with vegetables, olives, and herbs. If serving immediately add feta cheese. If refrigerating add feta just before serving.

  4. Add dressing to the couscous and toss to combine. Can be served immediately, at room temperature, or cover and refrigerate until ready to serve.

Recipe Notes

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.