Greek Couscous Salad with Tzatziki
This Greek couscous salad is fresh, filling, and perfect for meal prep or easy entertaining. Made with crisp cucumber, chickpeas, feta, olives, and fluffy couscous, it’s tossed in a simple lemony dressing and finished with creamy tzatziki. Even better, it tastes great right away and gets more flavorful as it sits, making it a go-to recipe for busy weeks and relaxed gatherings.
Servings 6 people
Ingredients
Salad
- 1 large English cucumber, thinly sliced
- 1 cup feta cheese, crumbled
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, halved
- 1/4 cup pine nuts
- 1 cup dried couscous, cooked according to package instructions and cooled
- 1 pint cherry tomatoes, halved and slow-roasted
- Optional: Use raw halved cherry tomatoes for a quicker version
Dressing
- 1/4 cup olive oil
- 3 tsp balsamic olive oil
- 1/2 tsp dried dill
- Juice of ½ lemon
- Salt and pepper, to taste
For Serving
- Tzatziki sauce (homemade or store-bought)
Instructions
- Preheat oven to 175°F. Toss halved cherry tomatoes with olive oil, salt, and pepper. Spread cut-side up on a baking sheet and roast for 2–3 hours until soft and jammy. Let cool.
- Prepare couscous according to package directions. Fluff with a fork and allow to cool completely.
- Thinly slice the English cucumber using a mandolin or sharp knife. Drain and rinse the chickpeas. Halve the Kalamata olives.
- In a large mixing bowl, add the cucumber, chickpeas, feta, pine nuts, and olives. Toss gently.
- Fold in the slow-roasted (or raw) cherry tomatoes, then add the cooled couscous and toss to combine.
- In a small bowl, whisk together olive oil, balsamic olive oil, lemon juice, dried dill, salt, and pepper.
- Pour dressing over the salad and toss until evenly coated. Taste and adjust seasoning as needed. I like to add a sprinkle of dill to the top once all mixed together.
- Serve over a thin layer of tzatziki or add a few dollops of tzatziki on top just before serving.
Notes
- For meal prep, store salad and tzatziki separately.
- This salad keeps well in the fridge for 3–4 days.
- Great served with grilled chicken, salmon, or warm pita.
