Greek Couscous Salad
A refreshing and vibrant salad combining couscous with traditional Greek ingredients like feta, olives, and fresh herbs.
Equipment
- 1 Medium saucepan
- 1 Large mixing bowl
- 1 fork for fluffing couscous
Ingredients
Salad Base
- 1 cup couscous
- 1½ cups water
- 1 tablespoon olive oil
- Pinch of salt
Fresh Ingredients
- 1 cup cherry tomatoes halved
- 1 cucumber chopped
- ½ cup feta cheese crumbled
- ¼ cup red onion finely chopped
- ¼ cup Kalamata olives sliced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh mint chopped
Instructions
Preparation
- Bring 1½ cups of water to a boil in a medium saucepan. Add olive oil and a pinch of salt. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
- While couscous is cooling, halve the cherry tomatoes, chop the cucumber, and finely chop the red onion.
- In a large mixing bowl, combine the fluffed couscous with cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint.
- Drizzle the salad with olive oil, season with salt and pepper to taste, and gently toss to combine all ingredients thoroughly.
- For enhanced flavor, cover the salad and chill in the refrigerator for at least an hour before serving.
Serving
- Transfer the salad to a serving platter or individual bowls and enjoy as a side dish or a light main course.
Storage
- Place any leftovers in an airtight container and store in the refrigerator for up to 3 days. Refresh with additional olive oil and herbs before serving.
Notes
Pro Tips: Use fresh herbs for the best flavor. Ingredient Substitutions: Try different cheeses or add proteins like grilled chicken. How to Serve: Great with grilled meats or as a standalone dish. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prepare ingredients in advance and combine just before serving.