Greek Couscous Salad
A delicious and refreshing Mediterranean salad with couscous, fresh vegetables, and feta cheese, perfect for a light lunch or a side dish.
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.
Notes
The salad tastes better after being chilled, allowing the flavors to meld. Store in an airtight container; it lasts up to four days.
