Greek Couscous Salad
Julie Wunder
Greek Couscous Salad is a bright, vibrant, and healthy dish that can be ready in 20 minutes with a handful of simple ingredients including tomatoes, cucumbers, feta, and Homemade Greek Salad Dressing . This versatile recipe can be served as a vegetarian meal or a side dish.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 341 kcal
1 cup Israel couscous , cooked according to package instructions 1 cup cherry tomatoes 1 cup cucumber , sliced ½ cup red onion ½ cup pepperoncini ¼ cup kalamata olives , optional 1 cup feta cheese , diced or crumbled ¼ cup Greek dressing 1 lemon , juiced Optional garnish: fresh parsley or basil
Cook the Israel couscous according to package instructions. Allow it to cool to at least room temperature.
Once cooled, toss the couscous with the tomatoes, cucumber, red onion, pepperoncini, and feta.
Toss with the dressing and add a squeeze of fresh lemon juice.
Add salt and pepper to taste.
Store any leftover in an airtight container in the fridge for up to 5 days.
You can easily double or triple this recipe for a crowd.
Calories: 341 kcal Carbohydrates: 43 g Protein: 12 g Fat: 13 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Cholesterol: 39 mg Sodium: 526 mg Potassium: 335 mg Fiber: 4 g Sugar: 5 g Vitamin A: 451 IU Vitamin C: 38 mg Calcium: 219 mg Iron: 1 mg
Keyword Greek Couscous Salad