Savor the Mediterranean flavors with Greek Couscous Salad, a refreshing and vibrant dish that combines the simplicity of couscous with the bold tastes of Greek cuisine. This salad features fluffy couscous tossed with a colorful medley of fresh vegetables such as cherry tomatoes, cucumbers, and red onions. The addition of Kalamata olives and crumbled feta cheese adds brininess and creaminess, while a zesty dressing made with olive oil, lemon juice, and Greek herbs ties everything together. This Greek Couscous Salad is a delightful blend of textures and tastes, perfect as a light and wholesome main course or a flavorful side dish for any occasion.
Greek Couscous Salad Recipe | S2Recipes
Details Greek Couscous Salad Recipes
Prep Time: 20 mins
Cook Time: 5 mins
Additional Time: 20 mins
Total Time: 45 mins
Servings: 3
Ingredients For Greek Couscous Salad Recipes
½ cup water
¼ cup chicken broth
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
1 cup canned chickpeas (garbanzo beans), rinsed and drained
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice
1 teaspoon dried oregano
½ teaspoon ground black pepper
Instructions: Greek Couscous Salad Recipes
Step 1: Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
Step 2: Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
Step 3: To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.
Excellent. I did not have garbanzo bean but used a can of kidney beans. I also used a can of Rotel spicy tomatoes. Super good.
This meal was so delicious, a new family favorite.
Great recipe! I made some changes because of what I had on hand. I substituted Quinoa for the Couscous, used all lemon juice instead of the lemon juice and white vinegar, omitted the cucumbers (though I wish I’d had some as I’ve made it before with the cukes and it was delish!), and added some different varieties of cherry/pear tomatoes - quartered.Fast and easy, and very yummy!
So quick and easy to make but really quite tasty. Took advice about using all chicken broth/no water. Only other change I made was using red wine vinegar because that's what I had on hand. Will definitely make again.
Excellent texture and flavor. Everyone loved it!
I can't say I love this recipe but it's okay. Used tri-color couscous because I already had it on hand. I used a full can of garbanzo beans rather than measuring out a cup. I didn't measure the feta, just added a bunch til it looked good. And I used vegetable broth instead of chicken because I don't eat meat. I'm not sure what I don't love about this honestly, but I don't think I'll make it again.
Really a good recipe...my husband is very picky and he loved it.
This is a delicious and easy salad to throw together. It is also a recipe that can be easily revised with the vegetables you throw in, while keeping the essential ingredients like the dressing, the feta and chickpeas. I made it minus the garlic, and added in a green onion, and some cherry tomatoes. This will now be a go-to salad in our house!
excellent, have made similar with couscous, but this is all out and Greekified! thanks
