Warm Mediterranean couscous salad

This warm Mediterranean couscous salad with feta and roasted vegetables makes a perfect summer lunch or dinner. It comes together in under 30 minutes, it’s filling but not heavy at all.

Warm couscous mediterranean salad

It’s recipes like this one that make me wish I had a garden. I don’t think I’ve ever told you about wanting a garden, but I do want one. I just like the idea of walking down the lawn to a little corner on my property (future “dream” property) and picking the fruits of my labor.

That is such a cliche but it is where I see myself in the future. I do know having a garden isn’t all fun, it requires work and effort, but I think that if my 70-year-old grandparents can still do it, I could too some day.

Warm couscous mediterranean salad

Anyway, this has been one of my favorite recipes for a long time now. I’ve come to a point where I know it by heart and don’t have to look in my notes anymore. And that makes cooking a lot easier.

Apart from couscous, everything else can be easily changed, based on what I have in the fridge, but I do admit that I like this salad the most just the way that the recipe is written down here today.

couscous and roasted chickpeas

More salad recipes to explore

couscous salad with feta and tomatoes

Warm Mediterranean couscous salad

A filling warm couscous salad with feta and summer vegetables. Can be made ahead.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total: 30 minutes
Servings: 4


  • 1 1/4 cups (300 ml) vegetable stock
  • 1 teaspoon tomato paste
  • 2/3 cup (110 g) couscous
  • 1 cup (190 g) cooked chickpeas, you can use canned
  • 2 teaspoons fine sea salt, more to taste
  • 3 tablespoons (45 ml) olive oil
  • 1 medium shallot, chopped
  • 1/2 large zucchini, quartered lengthwise, sliced across thinly
  • 1 1/2 cups (210 g) cherry tomatoes, halved
  • 1/2 teaspoon fine sea salt, more to taste
  • 1 teaspoon dried oregano
  • 7 oz (200 g) feta cheese, crumbled
  • handful fresh parsley, chopped


  • Preheat your oven to 350°F (200°C). Bring vegetable stock to a boil in a small pot, add tomato paste and stir to dissolve. Add couscous and cover pot with a lid, then remove from heat and let stand for 15 minutes.
  • Line a baking sheet with parchment paper and add the chickpeas. coat them with about 1/2 tablespoon of oil, sprinkle with salt and bake for 15 minutes or until golden brown and crispy, then set aside.
  • Meanwhile, heat the rest of the oil in a skillet. Add shallot and cook for a few minutes, until soft. Toss in zucchini, cook for a few minutes and add the tomatoes. Add a pinch of salt and cook until the vegetables are tender. Remove from heat.
  • Stir in couscous and oregano, then the chickpeas and feta. Sprinkle with parsley, add more cherry tomatoes if desired and serve.


You can use fine or pearl couscous. The latter will old up better when making this ahead of time. 
Course: Salad, Sides
Cuisine: Mediterranean
Author: Alice
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