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Couscous salad in a blue bowl with vegetables and herbs

Lemon Feta Couscous Salad

This simple pearl couscous salad features lemon zest, feta cheese, parsley, and vegetables and makes a delicious side dish or a main course with grilled shrimp or chicken on top. 
Course Picnic, Salad
Cuisine American
Keyword couscous, feta, salad
Prep Time 30 minutes
Cook Time 15 minutes


  • 2 cups pearl couscous dry
  • 1 tsp butter
  • 1 tsp kosher salt
  • 2 zucchini diced
  • 1 pint cherry tomatoes halved
  • 1 lemon zested and juiced
  • 1/4 cup olive oil
  • 1 tsp honey
  • 2 tbsp parsley chopped
  • 1/2 cup feta cheese crumbled


  • Cook couscous according to packing, seasoning with butter and salt.
  • Meanwhile, cook zucchini in a little olive oil in a skillet, until tender.
  • Toss cooked couscous with zucchini, tomatoes, lemon zest, parsley, and feta cheese.
  • For dressing, combine lemon juice, olive oil, and honey in a bowl and whisk together.
  • Drizzle dressing on salad and toss everything to combine well. Season with salt and pepper to taste.