Bright, Breezy Greek Couscous Salad: A Flavorful Weeknight Favorite

why make this recipe

Easy Greek Couscous Salad is a bright, refreshing dish that brings together the vibrant flavors of the Mediterranean. Perfect for lunch, dinner, or a side at those summer barbecues, this salad is not only delicious but also very simple to make. It’s packed with nutritious ingredients, making it a great choice for anyone looking to eat healthier. Plus, it can be prepared ahead of time, allowing you to enjoy more time with family and friends.

how to make Easy Greek Couscous Salad

Ingredients:

• 3 tbsp olive oil
• 2 cups couscous (I always use Bob’s Red Mill for the best texture)
• 2.5 cups vegetable broth
• 1 cucumber (diced into 1/2-inch pieces)
• 1 pint grape tomatoes
• 1 cup roasted red pepper (sliced into 1/4-inch strips)
• 1 cup kalamata olives
• 2/3 cup pepperoncini
• 0.5 red onion (finely diced into 1/4-inch pieces)
• 1.25 cup feta cheese (I prefer President chunks crumbled by hand)
• 0.6 cup pine nuts (toasted until golden brown for extra crunch)
• 1/4 cup fresh parsley, chopped
• 0.25 cup red wine vinegar
• 2 tbsp lemon juice
• 2 garlic cloves
• 1 tsp oregano
• 1 tsp mustard
• 1 tsp salt
• 0.5 tsp black pepper
• 0.6 cup olive oil

Directions:

1. Heat 3 tablespoons of olive oil in a medium pot over medium heat. Add the couscous and toast for 4-5 minutes, stirring frequently, until it becomes fragrant and light golden. This step adds a nutty flavor to the couscous.
2. Pour in the vegetable broth and bring it to a boil. Immediately reduce heat to low and simmer for 8-10 minutes until all the liquid is absorbed and the couscous is tender. Transfer the couscous to a large bowl and fluff it with a fork. Spread it out slightly to cool while you prepare the other ingredients.
3. Mince the 2 garlic cloves finely. In a small bowl, whisk together the red wine vinegar, lemon juice, minced garlic, oregano, mustard, salt, and black pepper. Gradually whisk in the 0.6 cup of olive oil until you have a smooth dressing.
4. In a small skillet, toast the pine nuts over medium heat for 3-4 minutes, stirring constantly, until golden brown and fragrant. Set aside to cool.
5. While the couscous cools, dice the cucumber into 1/2-inch pieces and cut the grape tomatoes in half. Slice the roasted red pepper into 1/4-inch strips. Finely chop the red onion into 1/4-inch pieces. Chop the fresh parsley, and crumble the feta cheese into small chunks.
6. Add the cucumber, tomatoes, roasted red pepper, kalamata olives, pepperoncini, and diced red onion to the cooled couscous. Then, add half of the crumbled feta cheese and half of the toasted pine nuts. Toss everything together gently to mix the ingredients.
7. Pour the dressing over the couscous mixture and toss well to ensure all components are coated. Top the salad with the remaining feta cheese and toasted pine nuts just before serving. Taste and adjust seasoning if needed. Serve immediately or at room temperature.

how to serve Easy Greek Couscous Salad

Easy Greek Couscous Salad can be served as a main dish or as a side. It pairs wonderfully with grilled meats, fish, or even as part of a vegetarian meal. For added flavor, serve it alongside a dollop of hummus or tzatziki.

how to store Easy Greek Couscous Salad

Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. The flavors will continue to meld together, making it even tastier the next day!

tips to make Easy Greek Couscous Salad

• Make sure to toast the couscous as it enhances the flavor.
• Prepare the salad in advance. It tastes great chilled.
• For a gluten-free option, you can substitute couscous with quinoa.
• Don’t skip toasting the pine nuts, as they add essential crunch.

variation

You can add other ingredients to customize the salad. Consider adding chickpeas for extra protein, or bell peppers for sweetness. Fresh mint can also be a delightful addition, giving it a refreshing twist.

FAQs

1. Can I use regular pasta instead of couscous?
Yes, you can use small pasta like orzo, but cooking times may vary.

2. Is this salad vegan?
To make it vegan, you can omit the feta cheese or replace it with a vegan alternative.

3. How can I enhance the flavor of the dressing?
You can add herbs like dill or basil or a tablespoon of honey for a touch of sweetness.

Easy Greek Couscous Salad

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• Author: angela
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A bright and refreshing Mediterranean salad that’s perfect for any meal, packed with nutritious ingredients.

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Ingredients

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• 3 tbsp olive oil
• 2 cups couscous
• 2.5 cups vegetable broth
• 1 cucumber, diced into 1/2-inch pieces
• 1 pint grape tomatoes, halved
• 1 cup roasted red pepper, sliced into 1/4-inch strips
• 1 cup kalamata olives
• 2/3 cup pepperoncini
• 0.5 red onion, finely diced into 1/4-inch pieces
• 1.25 cup feta cheese, crumbled
• 0.6 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped
• 0.25 cup red wine vinegar
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp oregano
• 1 tsp mustard
• 1 tsp salt
• 0.5 tsp black pepper
• 0.6 cup olive oil

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Instructions

1. Heat 3 tablespoons of olive oil in a medium pot over medium heat. Add the couscous and toast for 4-5 minutes, stirring frequently, until it becomes fragrant and light golden.
2. Pour in the vegetable broth and bring it to a boil. Reduce heat to low and simmer for 8-10 minutes until all the liquid is absorbed. Transfer the couscous to a large bowl and fluff it with a fork.
3. Mince the garlic cloves finely. Whisk together the red wine vinegar, lemon juice, minced garlic, oregano, mustard, salt, and black pepper in a small bowl. Gradually whisk in the olive oil until smooth.
4. Toast the pine nuts in a small skillet over medium heat for 3-4 minutes, stirring constantly. Set aside to cool.
5. Dice the cucumber, halve the tomatoes, slice the roasted red pepper, and finely chop the red onion. Chop the fresh parsley, and crumble the feta cheese.
6. Add the cucumber, tomatoes, roasted red pepper, kalamata olives, pepperoncini, and diced red onion to the cooled couscous. Mix in half of the crumbled feta cheese and half of the toasted pine nuts.
7. Pour the dressing over the mixture and toss well to coat. Top with remaining feta and pine nuts before serving.
8. Serve immediately or at room temperature.

Notes

For a gluten-free option, substitute couscous with quinoa. Store leftovers in an airtight container for 3-4 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 10mg