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Large mixing bowl with all the ingredients for summer couscous salad
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5 from 8 votes

Summer Couscous Salad

This summer couscous salad is loaded with tomatoes, bell peppers, cucumber, red onion, feta cheese, mint, and Israeli couscous. A delicious and light vegetarian meal to enjoy all summer long!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 236kcal



  • 1 cup Israeli couscous sometimes called pearl couscous
  • 1 ¾ cups stock or broth
  • 1 pinch salt


  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey or maple syrup
  • ¼ teaspoon djion
  • 1 teaspoon lemon juice
  • zest of 1 lemon
  • salt & pepper


  • 1 large bell pepper chopped; or 2 small
  • 1 ½ cups cherry tomatoes cut in half
  • 1 long english cucumber chopped
  • ¼ red onion finely chopped
  • ½ cup fresh mint chopped & loosely packed
  • ½ cup feta cheese crumbled


  • Cook Couscous - Combine the couscous, stock, and salt in a medium pot. Bring to a boil, cover, and cook for 10 minutes, or until all water has absorbed into the couscous. Run couscous under cold water and set aside to cool completely.
  • Vinaigrette - Shake up all ingredients for the vinaigrette including olive oil, white wine vinegar, honey, dijon, lemon juice, lemon zest, salt, and pepper.
  • Assemble - Toss the cooled cooked and cooled couscous with the vinaigrette and all remaining ingredients.
    Large mixing bowl with all the ingredients for summer couscous salad


This salad does not keep well, however, the couscous and vinaigrette may be prepared up to 4 days ahead.


Serving: 1/6 of batch | Calories: 236kcal | Carbohydrates: 27g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 185mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 37.3mg | Calcium: 89mg | Iron: 1.1mg