Bright & Fresh Mediterranean Couscous Recipe

Perfect Side Dishes

Mediterranean food is one of my favorite cuisines. It is bright and fresh while still very filling! For a long time I served basmati rice with my Greek chicken kabobs but I wanted something a little elevated. Enter this Mediterranean couscous recipe.

This bowl of couscous is so extra and she knows it.

My Mediterranean spread usually consists of my Greek chicken kabobs or these Greek sheet pan meatballs, hummus from Trader Joe’s (it is the best hummus), feta cheese, salad greens, quick Greek vinaigrette, and my homemade tzatziki sauce.

Listen, I have been known to eat this tzatziki with a spoon right out of the bowl. Happy about it!

Mediterranean Couscous Recipe

Couscous cooks in 5 minutes and then it is just a matter of tossing it with some seriously fresh and bright ingredients! I use fresh parsley, chopped red onion, feta, cherry tomatoes, and fresh lemon juice.

But what will bring this dish to a whole different level is fresh mint (getting that first pop of fresh mint on your tongue is so surprising in the best way) and chopped dates.

Dates are naturally sweet and it makes the saltiness of the feta, the bite of the red onion, and the freshness of the herbs really pop.

You can serve this dish cold. I generally make the couscous along with the tzatziki a day ahead of time and serve right out of the fridge!

The best part of this meal is everyone gets to construct their own plate! Throw everything on the table mezze style and let people choose their own taste adventure.

Below are the recipes for my Greek dressing, the Mediterranean couscous, and my tzatiki!



  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • Juice from 1/2 lemon
  • 1 tsp dried oregano or dried Italian herbs
  • 1/4 tsp salt


Add all ingredients to a mason jar. Shake well to combine! Will last in the refrigerator for up to one week.



  • 1 cup prepared Couscous
  • 8 whole pitted dates, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 TBS fresh mint, chopped
  • Juice from 1 lemon
  • 2 TBS olive oil
  • 1 TBS red wine vinegar
  • 1/2 cup feta
  • 1/2 cup cherry tomatoes, halved
  • 1/2 tsp salt
  • 1/8 tsp pepper


In a big bowl add the prepared couscous. Mix in all the additional ingredients.

Taste and add any additional salt or freshly cracked black pepper. (Remember that feta can be pretty salty so you might not need salt.)

Serve with a side of Tzatziki sauce and greek chicken kabobs.


To keep the couscous from clumping when you prepare it, be sure to stir vigorously while adding the couscous to the boiling water. Continue to stir as the couscous soaks up the water.



  • 7 oz plain greek yogurt
  • 1 english Cucumber, chopped (or one small regular cucumber, seeds removed, chopped)
  • Juice from 1/2 lemon
  • 2 garlic cloves, minced
  • 1 TBS fresh dill
  • 1 tsp salt
  • 1/8 tsp pepper


Mix all the ingredients together. Refrigerator for at least one hour before serving to allow the flavors to come together!

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