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.

Origin of The Ultimate Pool Sandwich

This sandwich concept comes from the need for a quick, refreshing, and easy-to-eat meal while relaxing by the pool. Inspired by Mediterranean and deli-style sandwiches, it combines fresh veggies, creamy spread and protein-packed ingredients to keep you energized without feeling too heavy.

What I Love About This Recipe

I love how this sandwich is both light and flavorful while being incredibly easy to prepare. The combination of crisp vegetables, savory protein, and creamy dressing makes every bite satisfying. Plus, it’s easy to customize with different ingredients based on personal preferences.

Also Read : Grilled Halloumi with Honey & Lemon

The Ultimate Pool Sandwich

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

698

kcal

Ingredients

• 2 slices ciabatta, sourdough, or whole wheat bread

• 2 tbsp hummus or cream cheese

• 4-5 slices turkey, chicken, or smoked salmon

• 2 lettuce leaves

• 3-4 slices cucumber

• 2-3 slices tomato

• 1/4 avocado, sliced

• 1 slice cheese (cheddar, Swiss, or provolone)

• 1 tsp mustard or pesto (optional)

• Salt and black pepper to taste

Directions

• Lightly toast the bread slices for a crisp texture (optional).
• Spread hummus or cream cheese evenly on one side of each slice.
• Layer the protein of your choice (turkey, chicken, or salmon) on one slice of bread.
• Add lettuce, cucumber, tomato, avocado, and cheese.
• Sprinkle with a pinch of salt and black pepper for extra flavor.
• Spread mustard or pesto on the other slice of bread, if using.
• Close the sandwich, pressing gently to hold everything together.
• Cut in half and serve immediately, or wrap it in parchment paper for easy poolside eating.

Notes

• Protein Boost: Add a fried egg or extra turkey for more protein.
• Make it Vegetarian: Skip the meat and add more avocado, cheese, or grilled veggies.

The post The Ultimate Pool Sandwich appeared first on RecipeWikki.