Greek Couscous Salad

Why Make This Recipe

Greek Couscous Salad is a delightful and refreshing dish perfect for any occasion. Packed with colorful vegetables, protein-rich chickpeas, and tasty feta cheese, this salad is not only healthy but also satisfying. It’s ideal for meal prep, picnics, or a side dish at your next barbecue. Plus, it’s quick and easy to make, ensuring you can whip it up in no time!

How to Make Greek Couscous Salad

Ingredients

• 2 (4.7-ounce) packages roasted garlic and olive oil pearled couscous
• 1 English cucumber or hothouse cucumber, coarsely chopped
• 3 bell peppers (1 red, 1 green, 1 yellow), coarsely chopped
• 1/2 of 1 large red onion, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 2 (15-ounce) cans chickpeas, drained and rinsed
• Feta cheese, to taste
• 1 lemon, cut into wedges
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 lemon (for juice)
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon-style mustard
• Salt and pepper, to taste

Directions

1. Prepare the couscous mix according to the package instructions. If using plain couscous, add your favorite seasonings for flavor.
2. While the couscous is cooking, coarsely chop the cucumber, peppers, red onion, and cherry tomatoes, and finely chop the parsley. Soak red onion in cold water or lemon juice for 10 minutes to reduce bite.
3. Drain and rinse the chickpeas. Optionally, roast them in the oven or air fryer.
4. Prepare the dressing by combining all dressing ingredients in a mason jar, shaking until combined.
5. To serve as a salad, cool the couscous, then mix in the veggies, chickpeas, feta, lemon juice, salt, and pepper. Add dressing just before serving.
6. For meal prep, divide the dressing, couscous, veggies, chickpeas, and lemon wedges into containers. Drizzle with dressing and enjoy.

How to Serve Greek Couscous Salad

Serve Greek Couscous Salad chilled or at room temperature. It makes a great side dish or a light main meal. You can garnish it with extra feta and parsley if desired. Pair it with grilled meats or enjoy it on its own for a healthy lunch.

How to Store Greek Couscous Salad

Store any leftovers in an airtight container in the refrigerator. It can last for up to 3 days. Keep the dressing separate until you’re ready to eat to maintain the salad’s freshness.

Tips to Make Greek Couscous Salad

• Feel free to add any other vegetables you enjoy, such as spinach or olives.
• To enhance the flavors, let the salad sit in the fridge for an hour before serving.
• For added crunch, consider topping with toasted nuts or seeds.

Variation

You can substitute quinoa for couscous for a gluten-free option or add grilled chicken or shrimp for extra protein.

FAQs

1. Can I make Greek Couscous Salad ahead of time?

Yes, this salad is perfect for meal prep. Just keep the dressing separate until you’re ready to serve.

2. What can I use instead of chickpeas?

You can use any beans you like, such as black beans or kidney beans, or even grilled chicken for a meaty version.

3. Is this salad gluten-free?

Couscous contains gluten, but you can make it gluten-free by using quinoa or brown rice instead.

Greek Couscous Salad

A delightful and refreshing salad packed with colorful vegetables, chickpeas, and feta cheese, perfect for meal prep or as a side dish.

Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course lunch, Side Dish

Cuisine Greek, Mediterranean

Servings 4 servings

Calories 350 kcal

Ingredients

  

Couscous and Vegetables

• 2 packages 2 (4.7-ounce) packages roasted garlic and olive oil pearled couscous
• 1 unit 1 English cucumber or hothouse cucumber, coarsely chopped
• 3 unit 3 bell peppers (1 red, 1 green, 1 yellow), coarsely chopped
• ½ of 1 1/2 of 1 large red onion, chopped Soak in cold water or lemon juice for 10 minutes to reduce bite.
• 1 cup 1 cup cherry tomatoes, halved
• ½ cup 1/2 cup fresh flat-leaf parsley, finely chopped
• 2 cans 2 (15-ounce) cans chickpeas, drained and rinsed Optional to roast in the oven or air fryer.
• to taste Feta cheese
• 1 unit 1 lemon, cut into wedges

Dressing

• ¼ cup 1/4 cup red wine vinegar
• ½ cup 1/2 cup olive oil
• 1 unit 1 lemon (for juice)
• 1 teaspoon 1 teaspoon minced garlic
• 1 teaspoon 1 teaspoon dried oregano
• ½ teaspoon 1/2 teaspoon Dijon-style mustard
• to taste Salt and pepper

Instructions

 

Preparation

• Prepare the couscous mix according to the package instructions.
• While the couscous is cooking, coarsely chop the cucumber, peppers, red onion, and cherry tomatoes, and finely chop the parsley.
• Drain and rinse the chickpeas. Optionally, roast them in the oven or air fryer.

Dressing

• Prepare the dressing by combining all dressing ingredients in a mason jar, shaking until combined.

Assembly

• To serve as a salad, cool the couscous, then mix in the veggies, chickpeas, feta, lemon juice, salt, and pepper.
• Add dressing just before serving.

Meal Prep

• For meal prep, divide the dressing, couscous, veggies, chickpeas, and lemon wedges into containers.
• Drizzle with dressing and enjoy.

Notes

Serve chilled or at room temperature. Garnish with extra feta and parsley if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping dressing separate until ready to eat.

Keyword Chickpeas, Greek Couscous Salad, Healthy Salad, Meal Prep, Vegetable Salad