CousCous Salad
A light, fresh and delicious Couscous Salad recipe that is perfect for a holiday or family cookout. Easy to make and so flavorful!
Ingredients
- 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.
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