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If you’ve been craving something bright, flavorful, and easy to throw together, this Mediterranean cous cous salad is the answer. It’s light but filling, loaded with fresh veggies, and packed with protein from both chickpeas and tofu. I’ve been making variations of this salad for years, sometimes as a quick weeknight dinner, other times as a big batch for meal prep when I know my week’s going to be hectic.
The thing I love most? It feels fancy without actually being fancy. You can make it in under 30 minutes, and it tastes like something you’d find at a little seaside café, fresh dill, creamy feta, juicy tomatoes, and briny olives all mingling with fluffy cous cous.
It’s my kind of salad: beautiful, satisfying, and full of personality.
Table of Contents
The First Time I Made This Cous Cous Salad
It started with a fridge clean-out day (you know those days). I had half a cucumber, some feta crumbles, a sad bunch of dill, and a can of chickpeas I’d been ignoring. I also had a leftover block of tofu that I didn’t want to waste.
So, I threw everything together, lightly roasted the tofu, fluffed up some cous cous, added lemon and olive oil, and hoped for the best. One bite later, I realized this was not just another random kitchen experiment. It was one of those perfect combinations where every texture and flavor balances the next: crisp, creamy, salty, herby, tangy.
Now, this cous cous salad has become my go-to for just about everything, quick dinners, work lunches, or even serving alongside grilled fish or chicken when friends come over. And yes, if you’re wondering, it’s even better the next day.
Why You’ll Love This Mediterranean Cous Cous Salad
I could go on forever, but here are a few reasons this salad never fails me:
- It’s easy. You can have it on the table in 30 minutes.
- It’s flexible. Don’t have tofu? Swap in chicken or shrimp
- It’s perfect for meal prep. This salad holds up beautifully in the fridge for a few days.
- It’s balanced. You get carbs, protein, and veggies all in one colorful bowl.
- It’s crowd-friendly. Great for picnics, potlucks, or summer BBQs.
And honestly, it just tastes great. Bright lemon, fresh dill, salty feta, sweet tomatoes. Every bite has a little something different.
Ingredients You’ll Need
This cous cous salad is all about fresh ingredients and Mediterranean-inspired flavors. Here’s what goes into it:
- 2 cups of cooked cous cous – I like to use pearl cous cous. It cooks fast and absorbs all the dressing flavor.
- 1 can chickpeas, drained and rinsed
- 1 English cucumber, thinly sliced. I use a mandolin for perfectly even slices.
- 1 pint cherry tomatoes, halved lengthwise, the sweetness balances the briny olives and feta.
- ½ cup Kalamata olives, sliced lengthwise, a little salty and rich.
- 1 cup feta cheese, crumbled, for that creamy tang.
- 12 oz (1 block) tofu, boiled and oven roasted I’ll share how to do this below. You can season it with soy sauce or teriyaki for a little umami boost.
- 4 tbsp olive oil, good-quality olive oil makes all the difference.
- ¼ cup fresh dill, chopped, the hero of this salad!
- Juice of ½ lemon, brightens everything up.
- Optional: 2 cooked beets, sliced or diced. add these last or on top so they don’t turn your whole salad pink. Also can make a bed of sliced beets and put the salad in the middle.
How to Make It
Let’s make this cous cous salad step-by-step. You don’t need fancy equipment, just a cutting board, a pot, and a baking sheet.
Step 1: Cook the Cous Cous
Cous cous is wonderfully low-maintenance. Bring 2 cups of water to a boil, stir in 2 cups of cous cous, turn off the heat, and cover for 5 minutes. Then fluff it with a fork and drizzle a tablespoon of olive oil to keep it from sticking.
Let it cool a bit while you prep everything else.
Step 2: Prep the Tofu
Tofu can be so underrated, but when you prepare it right, it’s magic. Here’s my favorite trick:
- Cut the tofu into cubes.
- Boil it in water for about 5–7 minutes, this removes the excess moisture and firms it up.
- Drain and then pat dry with a paper towel.
- Toss in soy sauce or teriyaki for a light marinade and then some olive oil.
- Roast at 375°F for about 25 minutes, flipping halfway through.
You’ll end up with golden, slightly crisp tofu that adds a nice contrast to the soft cous cous and juicy veggies. Check out our post on how to make the best baked tofu!
Step 3: Slice and Chop the Veggies
Grab your mandolin or sharp knife and thinly slice your cucumber. Halve the cherry tomatoes and olives lengthwise. If you’re adding beets, go ahead and slice those too, just remember, they stain easily! I usually add them to the top of the salad right before serving to keep everything else vibrant.
Step 4: Combine Everything
In a big serving bowl, combine:
- Fluffed cous cous
- Chickpeas
- Cucumber slices
- Tomatoes
- Olives
- Feta cheese
- Fresh dill
- Roasted Tofu
Drizzle everything with olive oil and squeeze the lemon juice over the top. Toss gently until everything’s coated.
Take a taste, if it needs a little salt, add a pinch. Sometimes I’ll add a splash of red wine vinegar if I want a little extra zing.
Step 5: Add Beets (Optional but Delicious)
If you’re adding beets, layer them on top as the final step. They look stunning against the greens, reds, and golds in this salad. But don’t mix them in too much, they’ll turn everything pink! (Unless you like that, of course.)
Also a great option is to make a bed of sliced beets and place the cous cous salad in the middle.
Tips and Tricks for the Best Cous Cous Salad
Here’s what I’ve learned after making this cous cous salad at least a dozen times:
- Use a mandolin for the cucumber. It gives that crisp, paper-thin texture that feels extra fancy.
- Don’t skip the dill. It’s the flavor that ties everything together. Dried dill won’t taste the same, Ideally go fresh. If using Dried dill use 1 tablespoon.
- Fluff your cous cous. Letting it cool slightly before mixing keeps it from clumping.
- Marinate the tofu. Even just 10 minutes makes a difference.
- Make it ahead. This cous cous salad actually gets better after a few hours in the fridge when the flavors have time to mingle.
Health Benefits of This Cous Cous Salad
Let’s talk about the health side of things, because this salad isn’t just delicious, it’s genuinely good for you.
Every ingredient has a role to play in nourishing your body:
- Cous cous provides complex carbohydrates for energy, along with a bit of protein.
- Chickpeas add fiber, plant-based protein, and minerals like iron and magnesium.
- Cucumber and tomatoes are hydrating and rich in antioxidants.
- Olives and olive oil bring in healthy fats that support heart health.
- Feta cheese offers calcium and a satisfying richness in small amounts.
- Dill and lemon support digestion and boost flavor naturally, meaning you don’t need heavy sauces.
- Tofu is a lean protein source that’s naturally cholesterol-free and rich in amino acids.
What I love about this cous cous salad is that it’s balanced, protein, healthy fats, complex carbs, and plenty of fiber. It’s a real meal, not just a side salad pretending to be one.
If you’re trying to eat more plant-forward meals, this is such an easy win. You’ll feel full, satisfied, and light all at the same time.
Make Ahead + Storage
This salad was made for meal prep.
- Store it in an airtight container in the fridge for up to 4 days.
- I like to keep the tofu and dressing separate if I’m meal prepping, that way the tofu stays a little crispier.
- For lunch prep, I’ll portion it into my favorite snap top glass containers and top each with a little extra feta and dill before sealing.
You can also double the recipe and serve it as a big bowl for gatherings. It’s always one of the first dishes to disappear at summer potlucks or BBQs.
Variations
You know I love a flexible recipe. Try these ideas next time you make this cous cous salad:
- Make it vegan: skip the feta or use a dairy-free version.
- Add greens: toss in spinach, arugula, or baby kale.
- Add crunch: top with toasted pine nuts or almonds.
- Change the grain: swap cous cous for quinoa or bulgur wheat.
- Go spicy: drizzle a little chili oil or add red pepper flakes.
How I Serve This Salad All Year Long
This cous cous salad isn’t just a summer favorite, I make it all year long, with a few seasonal twists.
- In summer: I load it up with fresh tomatoes, cucumbers, and dill straight from the farmers’ market. Sometimes I’ll add grilled zucchini or a handful of basil if I have extra herbs around.
- In fall: I swap the cucumbers for roasted butternut squash or sweet potatoes and add a pinch of smoked paprika to the tofu. It becomes this warm, cozy version that’s still light.
- In winter: I toss in marinated artichokes or roasted red peppers from a jar when fresh produce is harder to find.
- In spring: I add peas, asparagus tips, and lots of lemon zest for brightness.
It’s one of those recipes that grows with the seasons, a true kitchen chameleon. The core flavors (feta, dill, lemon, olive oil) never change, but the veggies and grains can flex to whatever’s in your pantry or garden.
Serving Ideas
This cous cous salad is so versatile. I’ve served it:
- As a main dish with warm pita and hummus on the side.
- Alongside grilled salmon or chicken for a light dinner.
- At a picnic with chilled white wine and fruit.
- As a packed lunch for work, it travels beautifully and doesn’t wilt like leafy salads.
- Its also great with some tzatziki drizzled on it, check out my homemade tzatziki recipe!
Sometimes I even eat it warm right after tossing, and other times I chill it completely. It’s one of those dishes that tastes just as good either way.
Supplies You’ll Need
You don’t need much to make this cous cous salad, but here are a few things that make it even easier:
- Large mixing bowl – for tossing everything together.
- Saucepan with lid – to cook the cous cous.
- Mandolin slicer – optional, but makes slicing cucumber a breeze.
- Baking sheet – for roasting tofu.
- Sharp knife and cutting board – for chopping veggies.
- Citrus juicer – makes squeezing lemon so much easier.
I love recipes like this because they remind me that healthy food doesn’t have to be boring. This Mediterranean cous cous salad with fresh dill and feta is one of those dishes that makes you want to eat vegetables.
It’s colorful, nourishing, and full of flavor. It keeps well for days, works for any season, and honestly, it’s just fun to make.
When I bring this salad to a party, someone always asks for the recipe. And when I make it for myself, I feel like I’ve done something kind for my future self, because opening the fridge to find this waiting for lunch? That’s the best kind of gift.
Recipe : Mediterranean Cous Cous Salad with Fresh Dill and Feta
Ingredients:
- 2 cups pearl cous cous
- 1 can chickpeas, drained and rinsed
- 1 English cucumber, thinly sliced (mandolin recommended)
- 1 pint cherry tomatoes, halved
- ½ cup Kalamata olives, sliced
- 1 cup feta cheese, crumbled
- 12 oz (1 block) tofu, boiled then oven roasted (season with soy or teriyaki if desired)
- 4 tbsp olive oil
- ¼ cup fresh dill, chopped
- Juice of ½ lemon
- (Optional) 2 cooked beets, sliced (add last to prevent pink color bleed)
Instructions:
- Cook cous cous according to package directions. Fluff with a fork and drizzle with olive oil.
- Boil tofu for 5–7 minutes, pat dry, season, and roast at 375°F for 25 minutes.
- Slice cucumber, tomatoes, olives, and (optional) beets.
- In a large bowl, combine cous cous, chickpeas, cucumber, tomatoes, olives, feta, dill, and olive oil.
- Add roasted tofu and toss gently.
- Squeeze in lemon juice and season with salt to taste.
- Add beets last or layer on top to keep the colors bright.
Storage:
Refrigerate up to 4 days. Store tofu separately if you prefer it crisp.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4–6
Enjoy!
With love,
Bri & Cat
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