This couscous or pasta salad pairs fluffy couscous with small pasta, crisp vegetables, chickpeas, herbs, and a lemony dressing. It is a flexible, Mediterranean-inspired meal for lunch or a side dish; use either grain on its own or combine them for varied texture.
Ingredients
- 1 cup (170 g) plain couscous
- 1 cup (100 g) small pasta, such as orzo or ditalini
- 1½ cups (360 ml) water or low-sodium vegetable broth, for the couscous
- 4 cups (960 ml) water, for cooking the pasta
- 1 tablespoon (15 ml) olive oil, plus 3 tablespoons (45 ml) for the dressing
- 1 teaspoon (5 g) fine salt, divided, plus more to taste
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 1 medium cucumber, about 1½ cups (200 g) diced
- 1 pint (300 g) cherry tomatoes, quartered
- ½ medium red onion, about ½ cup (75 g) finely diced
- ½ cup (75 g) pitted Kalamata olives, halved
- ½ cup (15 g) chopped fresh parsley
- ¼ cup (10 g) chopped fresh mint
- 3 tablespoons (45 ml) fresh lemon juice
- 1 teaspoon (5 ml) Dijon mustard
- ½ teaspoon (1 g) freshly ground black pepper
- ½ cup (75 g) crumbled feta cheese
Instructions
- Prepare the couscous. Put the couscous in a heatproof bowl with ½ teaspoon salt and 1 tablespoon olive oil. Bring 1½ cups water or broth to a boil, pour it over the couscous, and cover the bowl. Leave it for 5 minutes, then fluff thoroughly with a fork and set aside to cool slightly.
- Cook the pasta. Bring 4 cups water to a boil in a saucepan and add the pasta and remaining ½ teaspoon salt. Cook according to the package directions until just tender, usually 8–10 minutes for small pasta. Drain well, rinse briefly under cool running water to stop the cooking, and drain again. (Rinsing is useful for a chilled salad; skip it if serving the mixture warm.)
- Chop the vegetables and herbs. While the grains cook, dice the cucumber and onion, quarter the tomatoes, halve the olives, and chop the parsley and mint. Drain and rinse the chickpeas.
- Make the dressing. In a small bowl, whisk together the lemon juice, Dijon mustard, black pepper, and remaining 3 tablespoons olive oil. Taste and add a pinch of salt if needed; olives and feta will add saltiness later.
- Combine. Add the couscous, pasta, chickpeas, cucumber, tomatoes, onion, olives, parsley, and mint to a large serving bowl. Pour over the dressing and toss gently until everything is evenly coated.
- Finish and serve. Fold in the feta. Taste and adjust with more lemon juice, pepper, or salt. Serve at room temperature, or chill briefly if you prefer a cold salad.
Tips
- Check the couscous type. This recipe uses instant, pre-steamed couscous, which softens by standing in hot liquid. For pearl (Israeli) couscous, follow its package directions; it needs to simmer like pasta and has a chewier texture.
- Keep the pasta firm. Cook it just to tender, not soft, because it continues to absorb dressing as the salad sits. Drain it well so extra water does not dilute the lemon dressing.
- Cool before mixing for a cold salad. Let the couscous and pasta stop steaming before combining them with the vegetables and feta. Warm grains can soften cucumber and wilt herbs.
- Adjust before serving. Chilled grains can mute seasoning, and they absorb dressing over time. Taste again after chilling and add a squeeze of lemon or a small drizzle of olive oil if the salad seems dry.
Serving Suggestions
Serve this salad as a light main course or a generous side with grilled vegetables, roasted chicken, or baked fish. For a simple lunch, add extra chickpeas or serve it with warm pita and hummus. It also works well at a picnic or potluck when kept chilled; set out a smaller portion and replenish it from the refrigerator rather than leaving the whole bowl out for an extended period.
If serving warm, toss the freshly cooked, drained pasta and fluffed couscous with the dressing first, then add the vegetables, herbs, and feta. The tomatoes soften a little, but the dish remains fresh and satisfying.
Variations
Choose couscous or pasta: Use 2 cups (340 g) couscous and 3 cups (720 ml) boiling liquid for an all-couscous version, or 2 cups (200 g) small pasta cooked in 8 cups (1.9 L) water for an all-pasta version. Keep the vegetables, chickpeas, and dressing the same, then add dressing gradually and taste; the amount absorbed can vary.
Make it dairy-free: Leave out the feta and add extra olives or a tablespoon of capers for a salty, savory note. For a vegan meal, check that the pasta contains no egg.
Change the vegetables: Replace cucumber with diced bell pepper, or add 1 cup (150 g) steamed and cooled zucchini. Chopped scallions can stand in for red onion for a milder flavor. For a brighter, less salty salad, use green olives sparingly or omit them.
Add a little heat: Whisk ¼ teaspoon (0.5 g) red pepper flakes into the dressing. A pinch of ground cumin or dried oregano also complements the lemon, chickpeas, and herbs without changing the method.
Storage and Reheating
Refrigerate the salad in a covered container within 2 hours of preparation; if the room temperature is above 90°F (32°C), refrigerate within 1 hour. It keeps for 3–4 days in the refrigerator. The vegetables may soften and the grains may absorb some dressing, so refresh individual portions with lemon juice or olive oil before serving.
This salad is usually best cold or at room temperature, so reheating is optional. If warming a portion, heat it until steaming hot throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Add feta after warming if you prefer it cool and crumbly. Do not leave leftovers at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make this salad ahead?
Yes. Prepare it up to a day ahead and refrigerate it covered. For the freshest texture, reserve some herbs and feta to add just before serving, and taste the salad again because it may need extra lemon or olive oil after chilling.
Can I use pearl couscous instead of regular couscous?
Yes, but cook it separately according to its package directions; pearl couscous is larger and is simmered rather than steeped. Drain it, cool it, and use the same measured amount by cooked volume as the recipe’s couscous.
Can I use whole-wheat pasta?
Yes. Choose a small shape and cook it according to the package directions, checking a minute or two before the suggested time so it stays firm. Its heartier flavor works well with the chickpeas and herbs.
Should the pasta be rinsed?
For a chilled salad, a quick rinse cools the pasta and removes excess surface starch, helping prevent clumping. Drain it thoroughly afterward. If you plan to serve the dish warm, omit the rinse so the dressing clings better.
What can I use instead of feta?
Omit it for a dairy-free version, or use a similarly crumbly cheese such as goat cheese. Since feta is salty, taste the finished salad before adding more salt when substituting.
Can I freeze the leftovers?
Freezing is not recommended. Cucumbers and tomatoes release water as they thaw, and the couscous and pasta can become soft. Refrigerate the salad and use it within 3–4 days instead.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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