Origin Greek Couscous Salad

Couscous comes from North Africa but found its way into Mediterranean cuisine centuries ago. This hybrid salad blends classic Greek-style ingredients (tomato, cucumber, olive, feta) with quick-cooking couscous, making it a modern staple that’s both comforting and refreshing.

Why You’ll Love This Recipe

• Fast & Easy: Ready in under 30 minutes.
• Versatile: Serve it warm, room temperature, or chilled.
• Make-Ahead Friendly: Flavors deepen in the fridge—ideal for meal prep.

Also Read : Roasted Butternut Squash Salad

Greek Couscous Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1 cup couscous

• 1 cup boiling water or vegetable broth

• 1 cup cherry tomatoes, halved

• 1 medium cucumber, diced

• ½ cup kalamata olives, pitted and halved

• ½ cup crumbled feta cheese

• ¼ cup finely chopped red onion

• ¼ cup chopped fresh parsley

• Optional: 2 tbsp chopped fresh mint

• 3 tbsp extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1 small garlic clove, minced

• ½ tsp dried oregano

• Salt and freshly ground black pepper, to taste

Directions

• Cook the couscous: Place couscous in a bowl, pour over the boiling water or broth, cover, and let sit 5 minutes. Fluff with a fork.
• Prep the veggies: While couscous rests, halve tomatoes, dice cucumber, slice olives, chop onion, and herbs.
• Make the dressing: In a small jar or bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
• Combine: In a large bowl, mix couscous with tomatoes, cucumber, olives, feta, onion, parsley, and mint (if using).
• Dress & chill: Pour dressing over salad, toss gently, and taste—adjust seasoning as desired. Chill for 15–20 minutes before serving, or enjoy right away.

Notes

• Broth swap: Use chicken or vegetable broth instead of water for extra flavor.
• Grain option: Pearl (Israeli) couscous works great for a chewier texture.
• Protein boost: Stir in chickpeas, grilled chicken, or shrimp to make it a meal.
• Herb twist: Try fresh dill or basil in place of mint for a different aromatics profile.

The post Greek Couscous Salad appeared first on RecipeWikki.

Origin Greek Couscous Salad

This dish blends traditional Greek salad ingredients — like cucumber, tomato, olives, and feta — with couscous, a quick-cooking grain from North Africa. The result is a delicious fusion that’s easy to prep and perfect for warm days.

Why You’ll Love This Recipe

It’s fresh, vibrant, and comes together in under 30 minutes. Plus, it’s versatile — enjoy it as a side, pack it for lunch, or serve it at a picnic or potluck.

Alos Read : Coffee Panna Cotta

Greek Couscous Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

254

kcal

Ingredients

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 garlic clove, minced

• ½ tsp dried oregano

• Salt and black pepper to taste

Directions

• Place couscous in a bowl and pour boiling water or broth over it. Cover and let sit for 5 minutes, then fluff with a fork.
• In a large bowl, combine cooked couscous with tomatoes, cucumber, red onion, olives, feta, parsley, and mint if using.
• In a small jar or bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Pour dressing over the salad and toss gently to combine.
• Chill for 15–20 minutes before serving to let the flavors meld.

Notes

• This salad keeps well in the fridge for up to 3 days — great for meal prep.
• Add grilled chicken or chickpeas for extra protein.
• Use pearl (Israeli) couscous for a chewier texture if preferred.
• Adjust lemon and herbs to your taste — it’s a flexible recipe!

The post Greek Couscous Salad appeared first on RecipeWikki.