This Greek Salad made with cauliflower “couscous” takes about 20 minutes to assemble. It’s a light, refreshing meal you can enjoy over several days. The finely processed cauliflower resembles traditional couscous once tossed in a bright dressing, and the recipe is suitable for Whole30, vegan and keto diets when feta is omitted.
During lockdown in London I struggled to find lettuce, so I experimented with lettuce-free salads. This version — a Greek salad built on cauliflower that’s been processed to a couscous-like texture — is light, fresh and packed with flavor.
Cauliflower Couscous FAQs
- What is cauliflower couscous? It’s cauliflower pulsed very finely so the pieces have a small, grain-like consistency similar to couscous.
- How do you make it? Process cauliflower florets in a food processor for about 10–20 seconds until they reach a fine, meal-like texture. For an even finer result, blend a little longer; the finer the better for this salad.
- Why use cauliflower couscous instead of rice? Because the cauliflower is eaten raw, a very fine texture prevents chewiness and improves digestibility and mouthfeel.
- Can I use store-bought cauliflower rice? Yes — simply pulse store-bought cauliflower rice in a food processor for about 10 seconds to reach a couscous-like texture.
This salad stores very well in the refrigerator and will stay fresh for three to four days, making it ideal for meal prep. To make it more substantial, serve with grilled chicken, shrimp or fish. If you tolerate dairy, add cubed feta for creaminess and a salty contrast; omit feta for Paleo, Whole30 or vegan variations.
Suggested mains to serve with this Couscous Greek Salad
- Chicken souvlaki or grilled lemon-herb chicken
- Lemon and herb ribs
- Sun-dried tomato marinated chicken
- Spicy baked salmon or quick herb-and-mayo salmon
If you try this recipe, feel free to share a photo or leave a comment describing how you served it — I love seeing variations and hearing feedback!
“Couscous” Greek Salad
By Carmen Sturdy
Diet tags: Gluten Free, Dairy Free (optional), Paleo (optional), Vegan (optional), Whole30 (optional)
Summary: This Greek salad with cauliflower couscous comes together in about 20 minutes and makes a bright, light meal that keeps well for several days.
Prep Time: 18 minutes | Total Time: 18 minutes | Servings: 2
Ingredients
Salad
- 1 small head cauliflower (processed to make about 3 cups cauliflower “couscous”)
- 1 1/2 cups halved cherry tomatoes
- 2/3 cup halved Kalamata olives
- 1 green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup cubed feta (optional — omit for Paleo/Whole30/vegan/dairy-free)
- 1 1/2 cups cucumber, cubed
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 clove garlic, minced
Instructions
- Prepare the cauliflower couscous: cut the cauliflower into florets and pulse in a food processor for about 10–20 seconds until it reaches a fine, couscous-like texture. The pieces should be small and uniform. Measure out 3 cups of the processed cauliflower and transfer to a large salad bowl.
- Add the halved cherry tomatoes, cucumber, sliced bell pepper, red onion, Kalamata olives and optional feta to the bowl with the cauliflower couscous. Toss to combine so the vegetables are evenly distributed.
- Make the dressing: whisk together the olive oil, red wine vinegar, dried oregano, salt, pepper and minced garlic in a small bowl. Pour the dressing over the salad and toss thoroughly until everything is well coated.
- Serve immediately, or refrigerate in an airtight container for up to four days. The flavors develop as the salad rests, making it an excellent meal-prep option.
Nutrition (approximate per recipe)
Calories: 595 kcal | Carbohydrates: 26 g | Protein: 11 g | Fat: 52 g | Saturated Fat: 12 g | Cholesterol: 33 mg | Sodium: 1762 mg | Potassium: 1046 mg | Fiber: 8 g | Sugar: 12 g | Calcium: 314 mg | Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.
