Light, fresh, and full of bright Mediterranean flavours, this Mint, Feta, and Lemon Couscous Salad is the kind of dish that feels like summer in every bite. Pearl couscous gets tossed with crumbled feta, chopped fresh mint, and a zesty lemon vinaigrette for a refreshing side or light lunch that comes together in minutes. It’s perfect for meal prep, picnics, or backyard dinners — and it only gets better as the flavours mingle. Whether you’re serving it cold or at room temperature, this salad is sure to become a go-to favourite.

What you will need for this delicious salad

Pearl Couscous: adds the perfect bite to this salad — soft, slightly chewy, and great at soaking up all the lemony, herby goodness. Perfect for any couscous salad, it brings everything together.

Asparagus: brings a crisp-tender texture and vibrant green color to the salad. Lightly cooked to keep its bite, it adds a fresh, slightly earthy flavour that pairs perfectly with the bright lemon vinaigrette.

Peas: Sweet green peas add a pop of color and a burst of natural sweetness to the salad. Keep them fresh and lively, perfect in a couscous salad.

Cherry Tomatoes: add a burst of sweetness and acidity to the salad. Their vibrant colour and fresh flavour brighten every couscous salad bite.

Feta: brings a creamy, salty bite that ties the whole salad together. When combined with couscous, it enhances the experience.

Fresh Mint: adds a cool, bright burst of herbal flavour that lifts the couscous salad.

Lemon Dressing: brings a bright, tangy punch that ties all the flavours together. Light and refreshing, it adds the perfect citrusy zing to complement the mint, feta, and couscous.

Let’s make it!

This couscous salad comes together in no time with just a few simple steps:

Cook 1 cup of pearl couscous according to the package instructions.
Meanwhile, bring a large pot of water to a boil and blanch the asparagus and peas until just tender and bright green. Immediately transfer them to an ice bath to stop the cooking. This process ensures the vegetables complement your couscous salad beautifully.
While everything cools, quarter the cherry tomatoes, crumble the feta, and chop the fresh mint.
Once the couscous is cooked, rinse it under cold water to cool it down and stop the cooking. Set aside to drain.
Add all the dressing ingredients to a small jar, secure the lid, and shake well until fully combined.
In a large bowl, combine the cooked couscous, blanched asparagus and peas, cherry tomatoes, crumbled feta, and chopped mint to create a wonderful couscous salad.
Drizzle the lemon dressing over the top and toss gently until everything is evenly coated as part of the salad.
Serve at room temperature and enjoy your delicious couscous salad!

This pearl couscous salad is light, refreshing, and packed with flavour — the perfect balance of bright lemon, creamy feta, fresh herbs, and tender veggies. Whether you’re serving it as a side, enjoying it for lunch, or bringing it to a picnic, it’s a simple couscous salad dish that always impresses. Make it ahead, let the flavours mingle, and dig in when you’re ready — it only gets better with time!