Why Make This Recipe
Greek Couscous Salad is a delicious and refreshing dish that brings the flavors of the Mediterranean to your table. It’s perfect for a light lunch, a side dish for dinner, or even as a meal prep option that stays fresh throughout the week. With its vibrant ingredients and simple preparation, this salad is not only healthy but also very satisfying. The combination of couscous, fresh vegetables, and feta cheese makes it a great way to enjoy nutritious ingredients.
How to Make Greek Couscous Salad
Ingredients:
- 1 cup couscous
- 1 1/4 cups water or broth
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (finely chopped)
- 1/2 cup Kalamata olives (sliced)
- 1/2 cup feta cheese (crumbled)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions:
- In a medium pot, bring water or broth to a boil.
- Stir in couscous, cover, and remove from heat. Let it steam for about 5 minutes.
- Fluff couscous with a fork and let cool.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Add the cooled couscous to the vegetable mixture, then pour the dressing over and toss to combine.
- Serve immediately, or store in the refrigerator for meal prep.
How to Serve Greek Couscous Salad
Serve Greek Couscous Salad as a standalone dish for lunch or as a side with grilled chicken or fish. It can also be served at gatherings as a colorful and healthy side that everyone will enjoy. The salad tastes even better after being chilled, so letting it sit for a while enhances the flavors.
How to Store Greek Couscous Salad
Store Greek Couscous Salad in an airtight container in the refrigerator. It can last for up to four days. The flavors will continue to blend and develop, making it a great option for meal prep. Just give it a good toss before serving again to mix the ingredients.
Tips to Make Greek Couscous Salad
- Make sure to let the couscous cool down before mixing it with the vegetables to keep them fresh and crunchy.
- Use freshly squeezed lemon juice for an extra zesty flavor if desired.
- Adjust the amount of feta cheese to suit your taste for creaminess.
Variations
Feel free to add other ingredients like bell peppers, avocados, or even cooked chicken for added protein. You can change the dressing by using lemon juice or a different vinegar based on your preference.
FAQs
Can I use other types of grain instead of couscous?
Yes, you can substitute couscous with quinoa, farro, or bulgur for different textures and flavors.
Is this salad vegan-friendly?
To make it vegan, simply leave out the feta cheese or replace it with a plant-based cheese option.
How can I make it gluten-free?
Use gluten-free couscous or another gluten-free grain like quinoa or rice to make this salad gluten-free.
Greek Couscous Salad
Ingredients
Salad Ingredients
- 1 cup couscous Use any type of couscous.
- 1.25 cups water or broth Use vegetable broth for more flavor.
- 1 cup cherry tomatoes (halved) Add more for extra flavor.
- 1 whole cucumber (diced) Peel if desired.
- 0.5 whole red onion (finely chopped) Adjust quantity to taste.
- 0.5 cup Kalamata olives (sliced) Black olives can be used as a substitute.
- 0.5 cup feta cheese (crumbled) Use plant-based feta for a vegan option.
- 2 tablespoons olive oil Use extra virgin for the best flavor.
- 1 tablespoon red wine vinegar Apple cider vinegar can be substituted.
- 1 teaspoon dried oregano Fresh oregano can be used for more flavor.
- to taste Salt and pepper Season according to preference.
Instructions
Preparation
- In a medium pot, bring water or broth to a boil.
- Stir in couscous, cover, and remove from heat. Let it steam for about 5 minutes.
- Fluff couscous with a fork and let cool.
Mixing Ingredients
- In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Add the cooled couscous to the vegetable mixture, then pour the dressing over and toss to combine.
Serving
- Serve immediately, or store in the refrigerator for meal prep.