Greek Couscous Salad

This Greek couscous salad recipe is vibrant and bursting with bold Mediterranean flavors. Made in minutes, I love serving it as a healthy side dish OR the main course!

Course Salad

Cuisine Mediterranean

Prep Time 5

Total Time 5

Servings servings

Calories 177kcal

Author Arman Liew

Ingredients

1 1/2 cups couscous cooked
1/2 cup tomatoes diced
1/2 cup cucumbers chopped
1/4 cup feta cheese
1/4 cup black olives sliced
1/4 cup red onion chopped

For the Greek Salad Dressing

2 tablespoon olive oil
2 tablespoon Red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon Oregano dried
1/2 teaspoon salt

Instructions

Prepare the salad dressing, by whisking together the olive oil, red wine vinegar, lemon juice, and dried oregano. Add salt and pepper, to taste.
In a large mixing bowl, add your fluffed couscous, tomatoes, cucumber, feta cheese, sliced olives, and red onion, and mix until just combined.
Pour the dressing over it and mix very well, until the dressing is fully incorporated into the salad. Serve immediately, or refrigerate.

Notes

TO STORE: Leftover salad should be stored in an airtight container in the refrigerator for up to 5 days. If the dressing is already mixed in, don’t worry; just give it a good toss before serving. I don’t recommend freezing this salad since the veggies will become mushy once thawed.

Nutrition