Tomato Feta Couscous

Light, bright, and ready in minutes, this Tomato Feta Couscous combines fluffy couscous with juicy grape tomatoes, tangy feta, fresh basil, and a punchy lemon–garlic dressing. It is equally at home as a quick lunch, a refreshing side dish, or the foundation of a Mediterranean-inspired main course.

Why You’ll Love This Recipe

• Speed without sacrifice – The salad comes together in about 15 minutes, including cooking time for the couscous.

• Versatility – Serve it warm, at room temperature, or chilled; pair it with grilled fish, roast chicken, or enjoy it on its own.

• Minimal ingredients, maximal flavour – A handful of pantry staples creates a dish that tastes far more complex than the ingredient list suggests.

• Make-ahead friendly – The flavours deepen as it rests, making it ideal for picnics and meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ½ cups instant couscous

• 2 cups grape tomatoes, halved

• 4–5 large basil leaves, cut into thin strips

• 1 ½ cups crumbled feta cheese

• ½ cup freshly squeezed lemon juice

• ½ cup extra-virgin olive oil

• 1 small garlic clove, grated

• ½ teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

directions

1. Cook the couscous – Prepare couscous according to the package, seasoning the water with a splash of olive oil and a pinch of salt. Fluff gently with a fork.

2. Combine salad ingredients – In a large bowl, add the cooked couscous, halved tomatoes, and basil.

3. Prepare the dressing – In a jug or jar, whisk the lemon juice, olive oil, garlic, salt, and pepper until emulsified.

4. Dress and toss – Pour the dressing over the couscous mixture and fold lightly.

5. Finish with feta – Sprinkle in the feta and fold once more, taking care not to break up the cheese excessively. Serve immediately or chill.

Servings and timing

• Yield – 4 generous servings

• Preparation – 5 minutes

• Cooking – 10 minutes

• Total time – 15 minutes

Variations

• Pearl couscous – Substitute equal quantities of pearl (Israeli) couscous; increase simmer time to about 10 minutes.

• Add-ins – Stir in toasted pine nuts, chickpeas, cucumber, or Kalamata olives for extra texture and protein.

• Herb swaps – Replace basil with fresh mint, dill, or flat-leaf parsley.

• Dressing twist – Use red-wine or champagne vinegar in place of lemon juice for a sharper profile.

storage/reheating

Refrigerate cooled leftovers in an airtight container for up to 4 days. The salad is best served cold or at room temperature; if desired warm, heat gently in a skillet over low heat just until the chill is off—overheating will melt the feta and soften the tomatoes.

FAQs

Can I use pearl couscous instead of the instant variety?

Yes. Cook pearl couscous according to package directions (usually about 10 minutes simmering) before proceeding with the recipe.

Is the salad meant to be eaten hot or cold?

It is traditionally served at room temperature or chilled, but it can be enjoyed warm if preferred.

May I prepare Tomato Feta Couscous a day in advance?

Absolutely. Make it up to 24 hours ahead; refrigerate and toss briefly before serving to redistribute the dressing.

How long do leftovers keep safely?

Stored in an airtight container, the salad remains fresh for up to four days in the refrigerator.

Can I substitute quinoa for couscous to make it gluten-free?

Yes—prepare 1½ cups cooked quinoa, cool, and follow the recipe from Step 2 onward.

What types of tomatoes work best?

Sweet, firm cherry or grape tomatoes hold their shape and release minimal juice, preventing the salad from becoming watery.

Can I turn this into a main dish with added protein?

Fold in a cup of rinsed chickpeas, shredded rotisserie chicken, or grilled shrimp for a heartier entrée.

How can I keep couscous from clumping?

Fluff the grains with a fork immediately after cooking and dress the salad while the couscous is still slightly warm so the oil coats each grain.

Which herbs substitute well if I do not have basil?

Fresh mint, parsley, or dill each lend a distinctive Mediterranean note in place of basil.

Is it possible to freeze this salad?

Freezing is not recommended; the tomatoes turn watery and the couscous loses its texture upon thawing.

Conclusion

Tomato Feta Couscous exemplifies how a handful of quality ingredients can deliver vibrant flavour and satisfying nourishment in mere minutes. Whether accompanying grilled seafood at a summer gathering or brightening a weekday lunchbox, this versatile dish earns its place

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