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.
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.
