Easy White Bean Couscous Salad with Feta & Herbs

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Fresh, herby, and so easy to toss together, this White Bean Couscous Salad is the perfect light lunch or simple side. It’s packed with tender white beans, fluffy couscous, juicy tomatoes, and salty feta, all topped with a bright lemon dressing. The perfect salad for warm spring and summer months, but cozy enough to serve all year.

Contents (show)

Why You’ll Love This White Bean Couscous Salad:

Quick & Easy – This salad comes together in about 30 minutes with minimal cooking. Perfect for busy weeknights, meal prep, or a fresh vegetarian lunch.
Fresh Yet Satisfying – Packed with protein-rich white beans, fluffy couscous, and creamy feta, this salad is light but hearty enough to stand on its own.

white bean couscous tabbouleh salad ingredients

White Bean & Couscous Salad Ingredients:

White Beans – White beans (I used butter beans in this recipe) add creaminess and plant-based protein.
Couscous – Quick-cooking and fluffy, couscous makes the perfect base, soaking up the lemony dressing and tying all the ingredients together.
Fresh Parsley – A generous amount of finely chopped parsley adds bright, herby flavor and vibrant color.
Cherry Tomatoes – Juicy and sweet, cherry tomatoes bring freshness and a pop of color.
Red Onion – Thinly sliced red onion adds crunch and just the right amount of bite to balance the creaminess of this salad.
Feta Cheese – Salty, tangy, and crumbly, feta complements the salad with bold, savory Mediterranean flavor.
Lemon Juice & Olive Oil – This simple dressing adds a subtle zing and silky richness without overpowering the fresh flavors.
Garlic & Butter – A touch of garlic sautéed in butter adds cozy, savory depth that enhances the couscous and brings the whole dish together.

Dietary Substitutions & Allergy-Friendly Swaps:

To make gluten-free: Substitute couscous with cooked white rice, quinoa, or millet to make this salad gluten-free. Double check any pre-packaged ingredients as well to keep this recipe celiac-safe.
To make dairy-free: Omit the feta or replace it with a dairy-free feta alternative. I really like VioLife’s Just like Feta.
To make vegan: Use a plant-based butter or oil for cooking the garlic and swap the feta with a vegan alternative (or omit it entirely).
To make low-FODMAP: Swap the garlic for garlic-infused olive oil, omit the onion, and use canned and rinsed lentils instead of butter beans (in appropriate serving size for your tolerance).

How to Make White Bean Couscous Salad with Feta & Herbs:

Cook the Couscous – Melt the butter in a medium-sized pot over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the vegetable broth and water, bringing it to a boil. Stir in the couscous, cover, and remove the pot from the heat. Let it sit for 5 minutes, then fluff with a fork and set aside to cool in the fridge for 20 minutes.
Make the Dressing – While the couscous is cooling, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Set aside.
Prepare the Salad – Once the couscous is cooled, add the white beans, cherry tomatoes, red onion, feta, and parsley to the couscous. Drizzle the dressing over the salad and toss to combine.
Serve or Chill – You can serve the salad immediately or chill it in the fridge for up to an hour for an even fresher taste. Before serving, top with extra feta and chopped parsley for garnish.

Tips for Making Couscous Salad:

Let the Couscous Cool – Make sure to allow the couscous to cool in the fridge before assembling the salad. This keeps the fresh veggies and herbs from overheating and wilting.
Adjust the Dressing – If you prefer a tangier salad, add a little extra lemon juice or a splash of red wine vinegar to the dressing. Add salt to balance the tanginess. Taste as you go to find your perfect balance of flavor.
Add Crunch – Add sunflower seeds, sliced almonds, or pistachios for a bit of crunch.

Make Ahead & Storage:

Make Ahead – This salad is great for meal prep! You can prepare it ahead of time by storing the couscous and veggies separately. Combine them with the dressing and feta just before serving to keep everything fresh and vibrant.
Storage – Store any leftover couscous salad in an airtight container in the fridge for up to 3 days. If you plan to store it for a longer period, keep the dressing separate to prevent the salad from getting too soggy.

Couscous Salad FAQ’s:

Can I use a different type of couscous?

Yes! You can use whole wheat couscous or pearl couscous for a heartier version. Check the package for accurate cooking times. If you prefer a gluten-free, quinoa or rice work well as substitutes.

Can I make this salad ahead of time?

Definitely! This salad actually tastes even better after sitting for a while to allow the flavors to meld together. If making more than a day in advance, just make sure to store the dressing separately and mix it in before serving to keep the veggies fresh.

Can I add more protein to this salad?

Yes! Grilled chicken, shrimp, salmon, or even chickpeas would make a great addition to this salad to turn it into a more substantial meal.

Can I use frozen beans instead of canned beans?

Absolutely! If you have frozen white beans, just make sure to thaw and drain them before adding them to the salad.

How long does this couscous salad last in the fridge?

This salad can last up to 3 days in the fridge. Be sure to store it in an airtight container and keep the dressing separate if you want to keep the texture extra fresh.

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Tried This White Bean & Couscous Salad recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below—your feedback helps others discover this creamy, flavorful dish. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.