Mediterranean-inspired · Quick meals
Couscous salad with feta and lemon
An easy salad to prepare while the main course finishes cooking. Fluff and cool the couscous before adding the vegetables so the cucumber stays crisp and the cheese does not melt.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Put the couscous in a bowl and pour over boiling water using the ratio on the packet. Cover and leave for about 5 minutes.
- 02
Fluff with a fork, stir in one tablespoon of oil and spread on a shallow plate to cool for 5–10 minutes.
- 03
Dice the cucumber, halve the tomatoes and chop the parsley. Crumble the feta separately.
- 04
Combine the couscous, vegetables and parsley. Add the remaining oil, lemon juice and black pepper, then gently fold in the feta.
- 05
Taste before adding salt, as the feta may provide enough. Serve immediately or cover and refrigerate.
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
Sauvignon Blanc or another fresh, dry white. Herbal aromas and acidity complement the parsley, lemon and salty cheese.