Greek couscous salad that everyone will love! reliable for any occasion, with meal prep options and tips to make it even easier.
The Best Greek Couscous Salad
Meal prepping has always been my go-to for quick, convenient meals. During college, I prepped every Sunday, making salads, overnight oats, and prepping veggies and grains for the week. It made eating well so much easier, even with a busy schedule.
This Greek couscous salad is reliable for meal prep—4 dinner servings or 6 meals for the week. Even if you’re not into meal prepping, this salad makes an ideal weeknight dinner or quick lunch. If you like variety, try switching up the dressing or veggies. It’s a simple way to have a satisfying meal ready whenever you need it.
Greek Couscous Salad Ingredients
- Pearled Couscous Mix: Cook it as directed on the package and let it cool before adding other ingredients.
- Cucumber, Bell Peppers, Red Onion, Cherry Tomatoes: Cut these all to a similar size so each bite is similar. Soak the red onion in cold water or lemon juice for 10 minutes to make it milder.
- Italian Parsley: Make sure you use flat leaf Italian parsley.Chop it finely so it mixes well in the salad.
- Chickpeas: Adds protein and a nice texture. For extra crunch, you can roast or air fry them before adding.
- Feta Cheese: Crumble it over the salad right before serving.
- Lemon Wedges: Adds a fresh, zesty kick. Serve with the salad to squeeze over just before eating.
- Dressing: This dressing brings all the flavors together. Mix in a jar and shake well before using.
How To Make Greek Couscous Salad
- Cook Couscous: Follow the package directions to cook the couscous. Let it cool.
- Chop Veggies: While the couscous is cooking, chop the cucumber, bell peppers, red onion, and cherry tomatoes. Finely chop the parsley.
- Prepare Chickpeas: Drain and rinse the chickpeas. If you want extra flavor, you can roast them.
- Make Dressing: In a jar, mix together red wine vinegar, olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Shake it well.
- Assemble Salad: In a large bowl, mix the cooled couscous with the chopped veggies, chickpeas, feta cheese, and dressing. Stir everything together.
- Serve: Squeeze fresh lemon juice over the salad and enjoy!
For meal prep: Divide the salad into containers, and keep the dressing separate until you’re ready to eat.
How To Make It For Meal Prep
- Get Containers: Use 6 meal prep containers and 6 small containers for the dressing. Keep the dressing separate to avoid soggy salad. You can use small Tupperware, bulk dressing containers, or even snack-sized plastic bags.
- Prep Couscous: Cook the couscous first. While it’s cooking, chop the veggies—bell peppers, cucumber, red onion, parsley, and cherry tomatoes. Divide them equally among the 6 containers. Feel free to swap out veggies based on your preference.
- Add Protein: Use chickpeas for protein. You can roast them for extra crunch with salt and pepper. Or, swap them with other beans or grilled chicken.
- Finish: Top with freshly cracked salt and pepper, a lemon wedge (to squeeze before eating), extra parsley, and feta cheese.
