Easy Mediterranean Couscous Salad with Feta, Baby Cucumber & Olives

This started as a fridge clean-out and became something I now make on repeat. I almost always have the ingredients lying around, and when that craving hits — for something fresh, light, but still satisfying — this salad hits the mark every time.

This Mediterranean-inspired salad includes some of my all-time favourites: crisp baby cucumbers, juicy baby plum tomatoes (regular ones work fine too), tender baby spinach, briny black olives (my newest obsession — I never used to like them), red onion, fluffy couscous, and that creamy, crumbly feta.
Oh — and don’t skip the dressing. It brings the whole thing to life.

I start off by boiling some water in a kettle. Measure the couscous into a small bowl (dessert-sized works well), and have half a stock cube ready. Crumble the cube into a fine powder — I usually do this by hand, but the back of a spoon works too. Mix the stock evenly through the couscous.
Once the water’s boiled, pour just enough to cover the couscous by about ½ cm / ¼ inch. I like my couscous fluffy — not too soft, just enough bite. So I stick to the classic 1:1 ratio by volume — or a tiny bit more if you like it a tad softer. Cover and let it sit for 5–10 minutes, then fluff with a fork.

Here’s how I put it all together. While the couscous sits, chop your baby cucumbers into moons... Halve or quarter your cherry tomatoes — I go for quarters when I want an even bite and more juicy sweetness. Dice the red onion. If you’re like me and don’t love raw onion, soak it in lemon juice with a pinch of salt for a few minutes. It softens the flavour and adds brightness.
(And yes — I’ve been known to sneak extra onion into my dad’s salad bowl. He loves it.)
Halve your black olives. The pickled chilli is optional — but I always say yes to a little heat.
Set aside the baby spinach (no need to chop unless the leaves are large).
Crumble or cube the feta — both work.

For the dressing In a small bowl, mix together:

• 3 tbsp olive oil

• 2–3 tbsp fresh lime juice (juice of half a small lime)

• ½ tsp honey

• ¼ tsp dried mixed herbs

• ¼ tsp sea salt

• ¼ tsp black pepper
  Whisk to combine.

You probably noticed all the “baby” ingredients — I find they make salads more appealing, balanced, and vibrant. The colours alone are a feast. This salad is a crowd-pleaser, mostly because it feels good to eat: a mix of textures, tangy, fresh, nourishing.
When you add the feta and that herby-sweet dressing — it brings everything to life. There’s salt, sweet, creaminess, crunch… and just enough bite to keep you going back in with the fork. I’ve had this as a full meal — it’s that good.

Mediterranean Couscous Salad

Prep time: 20–30 mins
Cook time (optional): 5–10 mins
Serves: 2–3 as a main, 3–4 as a side

Ingredients

Base Ingredients

• 45g couscous

• ½ vegetable stock cube

• Hot water — enough to cover couscous

• 1 small red onion, diced

• 2 tbsp lemon juice (for onion soak)

• Pinch of salt (for onion soak)

• 2 baby cucumbers, sliced into moons

• 10 cherry tomatoes or 1 medium tomato, halved/quartered

• 50g baby spinach

• 10 black olives, halved

• 100g feta cheese

• 1–2 pickled chillies (optional)

Dressing Ingredients

• 3 tbsp olive oil

• 2–3 tbsp lime juice

• ½ tsp honey

• ¼ tsp dried mixed herbs

• ¼ tsp sea salt

• ¼ tsp black pepper

Instructions

Couscous:

1. Boil water in a kettle.

2. Measure couscous into a small bowl.

3. Crumble half a stock cube and mix it into the couscous.

4. Pour hot water to cover couscous by ½ cm (1:1 ratio or a touch more).

5. Cover for 5–10 mins, then fluff with a fork.

Veg Prep:

1. Dice onion; soak in lemon juice + pinch of salt.

2. Slice cucumbers and tomatoes.

3. Halve olives.

4. Set aside spinach and feta.

Dressing:

1. Mix all ingredients in a small bowl.

2. Whisk to combine.

Serving Suggestions

If you haven’t guessed — I’m big on texture. I love adding a final sprinkle of pumpkin and sunflower seeds on top. Some days I add more chilli, or swap for a drizzle of chilli sauce depending on my mood.
This serves 2–3 as a main, or 3–4 as a side (depending on how generous you are).

Storage & Practical Notes

I always think fresh is best — but if you’re prepping ahead for guests or a picnic, store the ingredients separately to keep them crisp and vibrant:

• Wet ingredients: Tomatoes, cucumber, olives, feta, onion, couscous, and dressing — each in their own container.

• Spinach: Wash ahead only if needed, then dry it thoroughly and store it in a container lined with kitchen paper towels to absorb excess moisture. (Otherwise, it goes soggy fast.)

• Dressing: Add right before serving for the best flavour and freshness.

A Note on “Baby” Everything

Why baby cucumbers, baby spinach, baby tomatoes? There’s something about the smaller size — they hold their texture better, and they feel more balanced in each bite. It’s a visual thing too: the proportions just work.

You could absolutely use full-sized versions. But I love how the “baby” ingredients keep this salad light, vibrant, and… kind of joyful.

A Note on Soaking Onions

If raw onion isn’t your favourite, try soaking the diced bits in lemon juice with a pinch of salt for a few minutes. This softens the sharpness and adds a fresh, bright lift to the salad.

This recipe makes me feel nourished. Like I did something good for myself. It’s that “I made a wholesome lunch” kind of satisfaction — simple, fresh, and full of flavour.

My food. My canvas. My chronicles.

Healthy lunch ideas · Mediterranean salad · Picnic lunch · Couscous recipes · Quick healthy meal · Feta salad