Couscous Salad

This Mediterranean couscous salad is pearl couscous with vegetables and feta cheese, all tossed in a homemade dressing. A quick and easy side dish that's fresh, colorful and always gets rave reviews.

Course Salad

Cuisine Greek

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 305kcal

Author Sara Welch

Ingredients

For the salad

1 cup couscous Pearl or Moroccan style, uncooked
1 cup cucumber diced
1 cup cherry tomatoes halved
1 cup chickpeas
1/4 cup minced red onion
1/3 cup kalamata olives halved
1/4 cup chopped fresh parsley plus more for garnish
1/2 cup feta cheese crumbled

For the dressing

6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
salt and pepper to taste

Instructions

For the dressing

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.

For the salad

Cook the couscous according to package directions, then place in a colander and run cold water over it to cool it down.
Place the couscous, cucumbers, tomatoes, chickpeas, red onion, olives and parsley in a large bowl.
Pour the dressing into the bowl and toss to combine.
Add the feta cheese and stir gently.
Sprinkle with additional parsley for garnish, then serve.

Video

Nutrition