Description
A light, fresh and delicious Couscous Salad recipe that is perfect for a holiday or family cookout. Easy to make and so flavorful!
Ingredients
Scale
- 3 cups pearl couscous, cooked
- 2 teaspoons garlic, minced
- 1/4 cup sun dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled (reg. or dairy-free)
- 1/2 cup chickpeas, drained and rinsed
- 1/2 cup kalamata olives
- 1 cup small canned artichoke hearts, halved
- 1/4 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, halved and quartered
- garnish: fresh parsley
- 1/4 cup Greek Dressing, more as needed
Instructions
- In a large bowl combine couscous, garlic, sun-dried tomatoes, feta, chickpeas, olives, artichokes, onion, tomatoes and cucumber.
- Add dressing and toss to combine.
- Taste and add additional dressing, salt or pepper as desired.
- Serve with fresh parsley for garnish.
Notes
- Ingredient Measurements: the measurements provided are a great starting point, but feel free to adjust and more or less of anything you want to make it your own!
- Dressing: as the couscous sits with the dressing on top, it will soak some of it up. So if the salad sits for a bit or is stored overnight then definitely add a splash or two of dressing to revive. Feel free to use store-bought or our Homemade Greek Dressing!
- Dairy-Free: to make this dairy-free use a dairy-free feta cheese.
- Storage: store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 4 oz
- Calories: 71
- Sugar: 3.4 g
- Sodium: 143.4 mg
- Fat: 2.6 g
- Carbohydrates: 9.8 g
- Protein: 3.3 g
- Cholesterol: 6.3 mg