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Greek Couscous Salad

Greek Couscous Salad prepared dish

A fresh Mediterranean-style couscous salad with cucumber, tomatoes, olives, feta, herbs, and lemon-olive oil dressing. Light, zesty, and perfect as a side dish or light meal.

This recipe is Greek style, lunch, scaled for 6 servings, with 15 min prep and 5 min cook.

Prep: 15 min · Cook: 5 min · Total: 20 min · Serves: 6

Quick cooking notes

  • Core ingredients include feta cheese, dried oregano, olive oil, cherry tomatoes.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 cups feta cheese (crumbled)
  • 1.01 tsp dried oregano
  • 3.99 tbsp olive oil
  • 2 cups cherry tomatoes (halved)
  • 2.98 tbsp lemon juice (freshly squeezed)
  • 7.98 tbsp red onion (finely diced)
  • 0.41 tsp black pepper
  • 11.97 tbsp kalamata olives (pitted and sliced)
  • 2 cups boiling water or vegetable stock
  • 7.98 tbsp fresh parsley (chopped)
  • 2 cups couscous (dry)
  • 1.01 tsp salt (or to taste)
  • 1 large cucumber (diced)

Instructions

  1. Place couscous in a large bowl. Pour boiling water or stock over it, cover, and let sit for 5 minutes.
  2. Fluff couscous with a fork to separate the grains.
  3. Add tomatoes, cucumber, red onion, olives, parsley, and feta to the couscous.
  4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
  5. Pour dressing over salad and toss gently until evenly coated.
  6. Serve immediately or chill for 30 minutes to allow flavors to blend.

Nutrition (per serving)

  • Calories: 285
  • Protein: 8 g
  • Fat: 13 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 520 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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