Go Back
+ servings
top down view of couscous salad with vegetables and feta

Summer Picnic Couscous Salad

This delicious couscous salad, loaded with fresh herbs, crunchy vegetables and briny feta cheese, pulled together by lemony salad dressing, is absolutely perfect for your summer picnics and barbecues!
5 from 3 votes
Print Pin
Course: Salad
Cuisine: Modern European
Keyword: couscous salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 322kcal


  • 300g/2 cups couscous uncooked
  • 625ml/2.5 cups boiling vegetable stock or water
  • 300g/2 cups cherry tomatoes
  • 3-4 small or 1 big English cucumber
  • 5-6 radishes
  • ½ shallot
  • 10g/1/3 cup mint fresh, chopped
  • 10g/1/3 cup parsley fresh, chopped
  • 10g/1/3 cup dill fresh, chopped
  • 100g/2/3 cup feta cheese
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ clove garlic grated
  • pinch of salt and pepper
  • 3 tbsp extra virgin olive oil
  • salt to taste


  • In a medium bowl combine the couscous with boiling stock or water, cover with a tight fitting lid or put a plate on it and let it stand for 10-15 minutes. Uncover and fuff with a fork, cool to room temperature.
  • Chop the mint, parsley and dill. Slice the cucumber, radishes and shallot, cut the cherry tomatoes in half.
  • In a large bowl combine the cooled couscous, herbs, sliced cucumber, radishes and shallots, add the halved cherry tomatoes and feta cheese, then toss gently to combine.
  • In a mason jar mix the lemon juice, Dijon mustard, grated garlic, salt, pepper and the olive oil. Put a lid on a jar and shake until the mixture emulsified. Pour over the salad and mix until it's evenly coated. Taste and add more salt if needed. Chill in a fridge before serving.


Calories: 322kcal | Carbohydrates: 46g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 919mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 2mg