GREEK COUSCOUS SALAD

GREEK COUSCOUS SALAD: This colorful Greek Couscous Salad is packed with flavor and textures! packed with nutritious ingredients and incredibly easy to make.

Contents

WHAT IS A SALAD FROM GREECE?Ingredients for Greek Couscous Salad INGREDIENTS FOR VINAIGRETTE A Few Tips for Making Greek Couscous Salad MORE DELICIOUS RECIPES FOR SALAD Ingredients Vinaigrette Instructions Notes Greek Couscous Salad Nutrition

Update: This article was originally published in April 2024. Because it is a popular recipe at the BHK and is just right for all of your summer parties, I decided it deserved to be shared once more.

The following post has had some content updated and notes added.

During the summer, salads typically appear more frequently on our menu at the BHK. After all, it’s bathing suit season, and I like to eat lighter meals when the temperature starts to rise.

And as you are aware, I was not born a fan of salad. If I’m going to really enjoy a salad, it better be loaded with delicious ingredients! That salad is today’s Greek Couscous Salad. It has everything positive, guys.

WHAT IS A SALAD FROM GREECE?

Tomatoes, cucumbers, onions, olives, feta cheese, and other ingredients make up a Greek salad, which is typically dressed in olive oil and seasoned with oregano.

I decided to add some pearl couscous to today’s Greek salad to make it more like a meal. And have you ever seen a salad quite like this before? Isn’t it an instant boost of energy?

Ingredients for Greek Couscous Salad

olive butter oyster

2. couscous broth of vegetables

3. Cucumber from England

4. tomato grapes

5. red peppers roasted

5. Olives kalamata

6. pepperoncini onion

7. red cheese

8. feta pine

9. nut oil

INGREDIENTS FOR VINAIGRETTE

vinegar from red wine

lemon garlic

dried rosemary

Mustard dijon

salt kosher

pepper olive butter

In a light vinaigrette with a hint of lemon, tender pearl couscous, juicy tomatoes, crisp cucumbers, smoky roasted peppers, crunchy pine nuts, and salty feta are all tossed together to make a delicious dish. It has a lot of different textures, is bold and tangy, and is bright and colorful.

This light and healthy salad is perfect for summer picnics and parties. It is always a hit with the crowd. And who doesn’t like a salad that comes together in less than 30 minutes?

If you decide to try the recipe, please let me know. Additionally, feel free to leave a question or comment regarding the recipe down below. Enjoy.

A Few Tips for Making Greek Couscous Salad

My cucumber was cut in ribbons, but you can slice it however you like. The way the ribbons look just excites me.

You can use cubed feta to mix right in with the other ingredients or crumbled feta to sprinkle on top of the salad. To prevent the cucumbers from becoming mushy, I prefer to serve the salad right away.

MORE DELICIOUS RECIPES FOR SALAD

Salad with Curried Chicken

Cowboy Caviar and Ground Turkey Salad

Salad of Shaved Brussels Sprouts and Warm Bacon

Ingredients

1 tablespoon olive oil
Pearl couscous, 2 cups

2 and a half cups vegetable broth
1 large English cucumber, ribboned with a vegetable peeler along its length
Half a pint of grape tomatoes

1 cup roughly chopped roasted red pepper
1 cup pitted and halved Kalamata olives
2/3 cup roughly chopped pepperoncini

thinly sliced half of a red onion
1 cup disintegrated feta cheddar
One-half cup pine nuts

Vinaigrette

1/4 cup vinegar from red wine
two tablespoons of freshly squeezed lemon juice
2 minced garlic cloves

one teaspoon dried oregano
1 tsp. Mustard dijon
1 tsp. Kosher salt

Freshly ground black pepper, 1/2 teaspoon
Olive oil, 1/2 cup

Instructions

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Cook the couscous for 4-5 minutes, stirring frequently, until lightly browned. Bring to a boil with the broth. Allow the broth to evaporate over low heat for 8 to 10 minutes. Transfer to a large bowl to cool to room temperature after taking it off the heat. To separate the grains, fluff.

Cucumber ribbons, tomatoes, olives, pepperoncini, red onion, half of the crumbled feta, and half of the pine nuts should be added to the cooled couscous. Apply the desired amount of vinaigrette to the dish. Toss until thoroughly mixed. Sprinkle with pine nuts and additional feta cheese crumbles. With any extra vinaigrette, serve right away.

Vinaigrette Dijon mustard, salt, pepper, red wine vinegar, lemon juice, garlic, oregano, and whisk together well. Whisk in the olive oil in a thin stream until combined.

Notes

My cucumber was cut in ribbons, but you can slice it however you like. The way the ribbons look just excites me. You can use cubed feta to mix right in with the other ingredients or crumbled feta to sprinkle on top of the salad. To prevent the cucumbers from becoming mushy, I prefer to serve the salad right away.