Description
Greek Couscous Salad is a vibrant and refreshing dish that brings the essence of the Mediterranean right to your table. This delightful salad features fluffy pearl couscous combined with crunchy cucumbers, juicy cherry tomatoes, tangy feta cheese, and briny Kalamata olives. Tossed in a zesty lemon and olive oil dressing, it’s perfect for summer picnics or light lunches. Quick to prepare and easily customizable, this salad is not only a feast for the eyes but also a delicious way to enjoy fresh flavors.
Ingredients
Scale
- 1 cup pearl couscous
- 1 ½ cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted and halved
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a pot, bring water to a boil and add salt. Stir in the couscous and reduce heat to low. Cover and simmer for about 10 minutes until tender. Fluff with a fork.
- While the couscous cooks, chop the vegetables: dice cucumbers, halve cherry tomatoes, slice red onions, and crumble feta cheese.
- In a large bowl, combine cooked couscous with vegetables, olives, herbs, olive oil, lemon juice, salt, and pepper.
- Toss gently until well mixed without mashing the ingredients.
- Cover and chill in the refrigerator for at least 30 minutes before serving to let flavors meld.
- Serve garnished with additional herbs or feta if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 298
- Sugar: 3g
- Sodium: 490mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 17mg