Total Time
Prep 5 mins
Cook 5 mins

Delicious salad, cool and refreshing. The addition of the feta cheese adds a nice tang. I have used both regular and whole wheat couscous and they are both delicious.

Ingredients Nutrition


  1. Bring broth and water to boil in a medium saucepan.
  2. Remove from heat.
  3. Stir in couscous.
  4. Cover.
  5. Let sit for 5 minutes.
  6. DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
  7. Whisk in olive oil slowly.
  8. Transfer couscous to a large bowl and fluff with fork to separate the grains.
  9. Add tomatoes, cucumbers, green onion and feta cheese.
  10. Add dressing and toss.
  11. Serve at room temperature.


Most Helpful

I sub raspberry red wine vinegar in this, and it's just delicious! People eat it right up! I usually have to add a little bit more liquid to the dressing because it can get dry very quickly.

Joey D from NYC May 22, 2010

Made & reviewed for NA*ME Forum's Dish of The Week! We'll we really did like this salad - I made a couple of alterations...1) I always steam my cous cous so I did that & omitted the broth as I didn't require it. 2) I didn't have red wine vinegar so subbed our usual in it's place. DS took the leftovers to school & loved it. Thanks for a great recipe :)

Um Safia May 19, 2008

I made this to go with Corn pie with beef crust and it was a big success. I used wholemeal cous cous, vegetable stock and added in chopped pepper. I made half and it fed two hungry adults and a fussy eater (aged 8!) with left overs! I didnt haev feta but can see that would be a nice addition. Great recipe - thank you!

Purple Becca February 24, 2008

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