Feta Peach Couscous Salad for Easy Summer Meals

Summer cooking is all about ease, flavor, and letting the season’s best produce speak for itself. That’s exactly what you get in this beautifully balanced Feta Peach Couscous Salad. With years of kitchen experience, I can tell you: this is the kind of recipe that surprises people with how simple it is, yet how much flavor it delivers. Juicy roasted peaches, creamy feta, lemony couscous, and a crackle of toasted seeds—it’s a harmony of textures and temperatures that just works.

This salad draws on Mediterranean principles: contrasting sweet and savory, layering texture, and using minimal ingredients for maximum impact. With just a few fresh staples and smart steps like marinating and roasting, you’ll transform an ordinary grain bowl into a vibrant, feel-good dish you’ll crave all summer.

I first came across this concept from a trusted online recipe and adapted it with my own flavor-boosting techniques. From fluffing the couscous properly to letting feta rest in olive oil, this version adds thoughtful layers that make each bite unforgettable. It’s quick enough for lunch, pretty enough for guests, and easily customizable to suit your style.

Recipe Information

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 2
• Difficulty: Easy

Ingredients

Fresh Produce

• 3 ripe peaches, quartered (keep skin on for texture and color)

Pantry

• 1 × 100g lemon & garlic couscous pack
• 3 tbsp olive oil, plus extra for finishing

Proteins & Crunch

• 35 g mixed seeds (sunflower, pumpkin, or a blend)
• 150 g vegetarian feta, cubed or gently crumbled

Cooking Instructions

• 1. Preheat & prep the oven: Preheat your oven to 200°C (180°C fan or gas mark 6). Line a roasting tin with parchment for easier cleanup.
• 2. Prepare peaches & seeds: Quarter the peaches and place them skin-side down in the tin. Scatter the mixed seeds around them, then drizzle with 3 tbsp olive oil. Gently toss to coat, but keep the peaches cut-side down so they roast evenly and caramelize.
• 3. Roast for flavor depth: Roast in the preheated oven for 12–15 minutes. The peaches should soften and develop golden edges, and the seeds should smell nutty and look toasted. This step intensifies the fruit’s sweetness and adds a savory crunch.
• 4. Cook couscous correctly: While the oven works its magic, cook the couscous as directed—typically by adding boiling water and letting it steam covered. After 5 minutes, fluff with a fork to separate the grains, then allow it to rest uncovered for another 2 minutes. This brief rest stops clumping and creates the ideal light texture.
• 5. Marinate the feta: While the couscous rests, place the cubed feta in a bowl with a teaspoon of olive oil and a few cracks of black pepper. Letting it sit for just 5 minutes softens the edges and enhances the feta’s creamy tang, helping it blend naturally into the dish.
• 6. Assemble the salad: Spread the couscous into a wide serving bowl. Add the roasted peaches and toasted seeds, including the oil and juices from the pan. Spoon in the marinated feta. Toss everything gently using a folding motion—you want the ingredients to stay intact while blending the flavors.
• 7. Season and serve: Finish with a final drizzle of olive oil and a pinch of sea salt. Taste—if you want more brightness, a squeeze of lemon does wonders. Serve warm, room temperature, or chilled depending on your preference. It’s flexible and always delicious.

Tips, Variations & Serving Suggestions

• Swap fruit: Try nectarines, apricots, or even plums—just make sure they’re ripe but firm so they hold their shape during roasting.
• Make it heartier: Add grilled chicken, chickpeas, or halloumi to turn this light salad into a satisfying main course with extra protein.
• Use fresh herbs: Torn basil or mint leaves add a cooling contrast that elevates the dish. Herbs also introduce a garden-fresh fragrance.
• Try alternative grains: If couscous isn’t your favorite, use cooked quinoa or bulgur wheat. Both soak up flavor well and add their own nutty profiles.
• Serve it chilled: Make this salad ahead and let it rest in the fridge for an hour before serving. It becomes even more refreshing for warm-weather meals.
• Entertain with it: Serve on a large platter with a sprinkle of pomegranate seeds or microgreens for a show-stopping presentation at picnics or potlucks.

Conclusion

This Feta Peach Couscous Salad isn’t just another grain bowl—it’s a masterclass in contrast and simplicity. Each ingredient plays a distinct role: the peaches offer soft sweetness, the feta lends creamy tang, the couscous adds light texture, and the seeds bring crunch and earthiness. With just a few techniques—a well-timed roast, a proper couscous steam, a short feta marination—you’ll elevate your cooking and impress anyone at your table.

It’s the kind of dish that shows how thoughtful preparation and seasonal ingredients can yield bold, fresh, feel-good flavor. Whether you're a beginner or seasoned cook, this recipe gives you room to explore and enjoy. Feta & peach couscous for the inspiration behind this twist.

FAQ

Can I make this salad a day ahead?

Absolutely. Prepare and assemble everything up to 24 hours in advance. Store in an airtight container in the refrigerator. Before serving, let it sit at room temperature for 15–20 minutes for best flavor and texture.

What’s a good vegan alternative to feta?

There are great plant-based feta substitutes available, often made from tofu or coconut oil. Alternatively, use avocado cubes with a splash of lemon juice and sea salt to mimic the creamy, salty component.

Is couscous gluten-free?

No—traditional couscous is made from semolina wheat and contains gluten. For a gluten-free version, substitute with cooked quinoa or certified gluten-free millet.