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

3

servings

Prep time

15

minutes

Cooking time

20

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.

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