Greek Couscous Salad
This salad is refreshing, super flavorful and packed with tomatoes, cucumber, feta cheese and kalamata olives. Plus this delicious salad is ready in less than 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 cup pearl couscous
- 141/2 oz (400g) can chickpeas
- 1 cup quartered and sliced cucumber (deseed if necessary)
- 1 cup halved grape tomatoes (or cherry tomatoes)
- 2/3 cup (100 grams) crumbled feta cheese
- 1/2 cup chopped red onion
- 1/3 cup chopped Italian parsley
- 1/3 cup pitted kalamata olives
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt flakes
- 1/4 tsp black pepper
Instructions
- 1
Combine all the dressing ingredients in a large bowl.
- 2
Bring to boil a medium pot of salted water and cook the pearl couscous for 7-10 minutes or as directed on the package. The package I use suggests 10 minutes, but I only do 8 minutes for this recipe.
- 3
When ready, drain the couscous and add while still warm to the dressing and stir for the dressing to coat all the couscous. Allow to cool.
- 4
In a large bowl combine remaining salad ingredients
- 5
Add cooled couscous and any dressing in the bottom of the bowl to the remaining salad ingredients and stir gently to combine. Taste for seasoning and adjust if necessary.
- 6
Can be served immediately or cover and refrigerate for up to 4 hours in which time the flavors will meld and combine perfectly.
- 7
Serve with extra lemon wedges.