Easy Greek Pearl Couscous Salad with Red Wine Vinaigrette
This Greek Couscous Salad is fresh, colorful, and packed with Mediterranean-inspired flavors. Tender pearl couscous is tossed with crunchy cucumber, red bell pepper, chickpeas, salty feta, fresh parsley, and a simple homemade red wine vinaigrette.
It's the perfect lunch meal prep that lasts all week! And it only takes 30 Minutes to prep.
If you like Greek inspired recipes you should try my Easy Greek Meatloaf Muffins, my Tzatziki Chicken & Rice Casserole, or my Garlicky Kale, Couscous & Steak Salad
Why You’ll Love This Greek Couscous Salad
- Easy to meal prep: The flavors get even better after everything has had time to sit in the vinaigrette.
- Full of texture: You get chewy pearl couscous, crisp vegetables, creamy feta, and hearty chickpeas in every bite.
- Simple homemade dressing: The red wine vinaigrette comes together with pantry staples in just a few minutes.
- Easy to customize: Add your favorite protein or swap in whatever Mediterranean-inspired vegetables you have on hand.
Ingredients for Greek Couscous Salad
Pearl couscous: The base of the salad. Pearl couscous is larger and chewier than traditional couscous, which makes it perfect for pasta-style salads.
Fresh parsley: Adds plenty of fresh, herby flavor.
Feta cheese: Salty, creamy feta pairs perfectly with the fresh vegetables and tangy dressing.
Cucumber: Adds crunch and keeps the salad light and refreshing.
Red onion: Gives the salad a little bite and classic Greek-inspired flavor.
Chickpeas: An easy way to add plant-based protein and fiber while making the salad more filling.
Red bell pepper: Adds crunch, sweetness, and plenty of color.
Red Wine Vinaigrette Ingredients
Olive oil: Creates the smooth, rich base of the dressing and balances the acidity from the vinegar.
Red wine vinegar: Gives the vinaigrette its bright, tangy flavor and pairs especially well with Greek and Mediterranean-inspired ingredients.
Dijon mustard: Adds a subtle savory tang while helping the oil and vinegar emulsify into a smooth dressing.
Honey: Adds just a touch of sweetness to balance the acidity of the red wine vinegar.
Greek seasoning: Adds an easy blend of Mediterranean herbs and spices. Italian seasoning also works well if that's what you have on hand.
Substitutions & Variations
This salad is really easy to make your own. Try adding cherry tomatoes, Kalamata olives, fresh dill, spinach, or pepperoncini.
You can also swap the chickpeas for white beans or leave them out if you’re serving the couscous alongside another protein.
For an easy complete meal, top the salad with grilled chicken, salmon, shrimp, or chicken meatballs.
If you don't have Greek seasoning, Italian seasoning works perfectly in the vinaigrette.
How to Make Greek Couscous Salad
- Cook the couscous.
- Prep the vegetables.
- Make the vinaigrette.
- Assemble the salad.
- Dress the salad.
- Serve or chill.
Tips for the Best Couscous Salad
Let the couscous cool first. Adding the vegetables and feta while the couscous is piping hot can make everything soft.
Taste before serving. After the salad sits in the refrigerator, give it another toss and adjust with additional salt, pepper, red wine vinegar, or feta if needed.
Dice everything fairly small. Smaller pieces mean you get a little cucumber, pepper, feta, chickpea, and couscous in every bite.
Make it ahead. This is one of those salads that tastes even better after sitting for a little while, making it especially good for meal prep.
FAQs
Is pearl couscous the same as regular couscous?
No. Pearl couscous is made of larger, round pieces and has a chewier, more pasta-like texture. Regular couscous is much smaller and fluffier. For this recipe, I recommend using pearl couscous.
Can I make Greek couscous salad ahead of time?
Yes! This is a great make-ahead salad. Prepare it a few hours ahead or the night before and keep it covered in the refrigerator.
Can I make this salad gluten-free?
Traditional pearl couscous contains wheat, so it isn't gluten-free. You could swap it for cooked quinoa or your favorite small gluten-free pasta.
Can I add protein?
Absolutely. Chickpeas already provide some plant-based protein, but grilled chicken, salmon, shrimp, or chicken meatballs would turn this into an easy complete lunch or dinner.
What to Serve with Greek Couscous Salad
This Greek couscous salad makes an easy side dish for Chicken Feta Spinach Burgers.
For meal prep, portion it into containers and add your favorite protein for an easy grab-and-go lunch. It's also a great dish to bring to a summer cookout or potluck because you can prepare it ahead of time.
How to Store Greek Couscous Salad
Store leftover couscous salad in an airtight container in the refrigerator for up to 4 days.
Since this salad is meant to be eaten cold or at room temperature, there's no need to reheat it. Give everything a good toss before serving. If it seems a little dry after sitting in the refrigerator, add a small splash of olive oil or red wine vinegar to freshen it back up.
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Greek Couscous Salad with Red Wine Vinaigrette
Ingredients
Greek Couscous Salad
- 1 cup dry pearl couscous
- 1 cup cucumber chopped
- 1 red bell pepper diced
- ⅓ cup red onion diced
- 1 15-ounce can chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- ⅓ cup fresh parsley chopped
Red Wine Vinaigrette
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon Greek seasoning or Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the pearl couscous according to the package directions. Drain if needed and set aside to cool.
- While the couscous cooks, chop the cucumber, bell pepper, red onion, and parsley. Drain and rinse the chickpeas.
- Make the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, honey, Greek seasoning, garlic powder, salt, and black pepper.
- Add the cooled couscous, cucumber, bell pepper, red onion, chickpeas, feta, and parsley to a large bowl.
- Pour the red wine vinaigrette over the salad and toss until everything is evenly coated.
- Serve immediately or refrigerate until ready to enjoy. Give the salad another toss before serving.
