Salads · Greek · 30 min
Couscous Greek Salad with Spring Greens & Feta
- 30 min
- 2–6 servings
- 627 kcal / serving
This cold salad combines fluffy couscous with crisp vegetables and feta, yielding a light, tangy bite with a satisfying heft from chickpeas and olives. It comes together quickly, making it suitable for weeknights when you want a complete meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 8 fl ozchicken or vegetable broth
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½ (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- ½lemon
- ½ mediumred onion
- 1 (5 oz) pkgspring mix (mixed greens)
- ⅔ cupwhole wheat couscous
- ½yellow bell pepper
- English cucumbers
- lemons
- red onions
- yellow bell peppers
From the pantry: extra virgin olive oil, honey, red wine vinegar, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
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Produce
- ½English cucumber
- 2 clovesgarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ mediumred onion
- 1 (5 oz) pkgspring mix (mixed greens)
- ½yellow bell pepper
- English cucumbers
- lemons
- red onions
- yellow bell peppers
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ (15 oz) cangarbanzo beans (chickpeas)
- ⅔ cupwhole wheat couscous
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| garbanzo beans (chickpeas) | ½ (15 oz) can | 1 (15 oz) can | 2 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| lemon | ½ | 1 | 1 ½ |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| whole wheat couscous | ⅔ cup | 1 ⅓ cups | 2 cups |
| yellow bell pepper | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pour the broth into a small saucepan and bring it to a boil. Remove from heat, stir in the couscous, cover, and let it stand for 10 minutes.
- Rinse and dry all fresh produce. If your mixed greens didn’t come pre-washed, give them a quick rinse and dry.
- Chop or mince the olives and transfer them to a large mixing bowl.
- Add lemon zest and juice from the same lemon to the bowl with olives.
- Peel and mince the garlic; add it to the bowl along with olive oil, red wine vinegar, honey, and a pinch of salt. Whisk until the dressing is smooth.
- Peel and thinly slice the red onion into half rings and toss them into the dressing to soften.
- Quarter the cucumber lengthwise, then slice crosswise into about 1/4-inch pieces and add to the bowl.
- Split the grape tomatoes in half and add to the bowl.
- Seed and cut the bell pepper into thin strips and mix them in.
- When the couscous has finished resting, spread it on a baking sheet and let it cool to room temperature.
- Strip the parsley leaves from the stems, finely chop, and add to the bowl.
- Rinse and drain the chickpeas and add them to the bowl.
- Fold the cooled couscous and crumbled feta into the bowl and toss until everything is evenly combined.
- To serve, lay a bed of mixed greens in each bowl, then top with the couscous mixture and serve.
Two tips
- Make-ahead: cook the couscous and prepare the dressing up to a day in advance; refrigerate separately and combine with greens when ready to serve.
- Serving option: spoon the salad over extra greens for a heartier portion, or keep the dressing bright with a squeeze of lemon right before serving.
Nutrition per serving
- Calories
- 627 kcal
- Protein
- 22 g
- Carbs
- 80 g
- Fat
- 28 g
- Fiber
- 16 g
- Sodium
- 764 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.