Name: Greek Couscous Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup couscous; 1 cup boiling water or vegetable broth; ½ cup cherry tomatoes, halved; ½ cup cucumber, diced; ¼ cup red onion, finely chopped; ¼ cup Kalamata olives, sliced; ¼ cup feta cheese, crumbled; ¼ cup fresh parsley, chopped; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp red wine vinegar; ½ tsp dried oregano; Salt and pepper to taste

A light, refreshing, and flavor-packed Mediterranean dish, this Greek Couscous Salad is made with fluffy couscous, crisp vegetables, feta cheese, and a zesty dressing. It’s perfect as a side dish or a light main course and can be prepared in just 20 minutes!

Origin of Greek Couscous Salad

While couscous originates from North Africa, it has been embraced in Mediterranean cuisine, especially in Greek-inspired dishes. The combination of feta, olives, cucumbers, and a lemon-olive oil dressing makes this dish reminiscent of a traditional Greek salad but with a unique twist.

What I Love About This Recipe

This salad is incredibly versatile and easy to make. The couscous absorbs the dressing beautifully, giving it a burst of Mediterranean flavor in every bite. It’s light yet filling, making it a great option for meal prep, picnics, or a quick and healthy lunch.

Also Read : Arugula Salad with Stone Fruit

Greek Couscous Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

245

kcal

Ingredients

1 cup couscous
1 cup boiling water or vegetable broth
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, finely chopped
¼ cup Kalamata olives, sliced
¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
½ tsp dried oregano
Salt and pepper to taste

Directions

Prepare the couscous: Place couscous in a bowl, pour over boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork.
Chop the vegetables: While couscous is absorbing, prepare the tomatoes, cucumber, red onion, olives, and parsley.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper.
Assemble the salad: In a large bowl, combine the couscous, chopped vegetables, feta cheese, and dressing. Toss well to coat.
Chill and serve: Let it sit for 10 minutes before serving to allow the flavors to meld.

Notes

For extra protein: Add chickpeas or grilled chicken.
Make it gluten-free: Substitute quinoa for couscous.

Greek