Vegan Mediterranean Couscous Salad with Feta and Olives

Total time30 min

Prep time15 min

Cook time5 min

Vegan Mediterranean Couscous Salad with Feta and Olives

Fluffy couscous soaks up a bright, zesty dressing built from fresh lemon juice, lemon zest, olive oil, and dried oregano, giving every bite a punchy, herby lift. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and finely diced red onion add color and crunch, while a generous handful of fresh parsley and mint keeps things tasting garden-fresh. It all comes together in one bowl with minimal effort — cook, cool, toss, and you're done. Serve it right away as a light lunch or side, or let it chill for a bit so the flavors deepen even further. This one's an easy pick for a vegan spread, equally at home at a potluck, a picnic, or a quick weeknight dinner.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the couscous

1 ½ cups couscous
RiceSelect Original Couscous Moroccan Style In Jar - 26.5 Oz RiceSelect Pearl Couscous Israeli Style In Jar - 24.5 Oz Osem Couscous Original - 8.8 Oz Bobs Red Mill Couscous Golden Quick Cooking Non GMO - 24 Oz Osem Israeli Couscous Canister - 21 Oz
See all
1 ¾ cups water
½ tsp salt
1 tbsp olive oil

For the dressing

3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
3 tbsp olive oil
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the salad

1 english cucumber, diced (about 1 ½ cups)
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
½ small red onion, finely diced (about ⅓ cup)
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly chopped
4 oz feta cheese, crumbled (about ¾ cup)

Instructions

1
Bring the water, 1/2 tsp salt, and 1 tbsp olive oil to a boil in a medium saucepan over high heat. Stir in the couscous, cover tightly, and remove from the heat. Let stand for 5 minutes, then fluff thoroughly with a fork until no clumps remain. Spread the couscous into a large mixing bowl and let cool for 10 minutes.
2
While the couscous cools, whisk together the lemon juice, lemon zest, 3 tbsp olive oil, dried oregano, 1/2 tsp salt, and black pepper in a small bowl until combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!