Go Back
–+ servings

Easy Greek Couscous Salad

A vibrant and refreshing salad featuring couscous, fresh vegetables, savory feta, and crunchy pine nuts, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients

For the salad

  • 2 cups couscous I always use Bob's Red Mill for the best texture.
  • 2.5 cups vegetable broth
  • 1 cucumber diced into 1/2-inch pieces
  • 1 pint grape tomatoes Cut in half.
  • 1 cup roasted red pepper Sliced into 1/4-inch strips.
  • 1 cup kalamata olives
  • 2/3 cup pepperoncini
  • 0.5 red onion finely diced into 1/4-inch pieces
  • 1.25 cups feta cheese I prefer President chunks crumbled by hand.
  • 0.6 cup pine nuts Toasted until golden brown for extra crunch.
  • 0.25 cup fresh parsley Chopped.

For the dressing

  • 0.25 cup red wine vinegar
  • 2 tbsp lemon juice
  • 2 cloves garlic Mince finely.
  • 1 tsp oregano
  • 1 tsp mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.6 cup olive oil For emulsifying the dressing.

Method

Preparation

  • Heat 3 tablespoons of olive oil in a medium pot over medium heat.
  • Add the couscous and toast it for 4-5 minutes, stirring frequently, until fragrant and light golden.
  • Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 8-10 minutes until all liquid is absorbed.
  • Transfer the couscous to a large bowl and fluff it with a fork. Cool slightly.
  • Mince the garlic cloves and whisk together vinegar, lemon juice, garlic, oregano, mustard, salt, and black pepper in a small bowl.
  • Slowly whisk in 0.6 cup of olive oil until emulsified.
  • Toast pine nuts in a skillet over medium heat for 3-4 minutes until golden brown.

Mixing Ingredients

  • Once couscous has cooled, add cucumber, tomatoes, roasted red pepper, olives, pepperoncini, and red onion.
  • Add half of the crumbled feta and half of the toasted pine nuts, and toss gently to combine.

Serving

  • Pour the dressing over the salad and toss well. Top with remaining feta and pine nuts before serving.
  • Taste and adjust seasoning if needed. Serve immediately or at room temperature.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 4gSodium: 600mgFiber: 4gSugar: 3g

Notes

Store leftover salad in an airtight container in the refrigerator for 3-4 days. Flavors will blend and improve.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!