Greek CousCous Salad Recipe
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
- 1 cup cherry tomatoes halved
- 1 cup cucumbers halved and quartered
- 1 cup small canned artichoke hearts halved
- ½ cup canned chickpeas drained and rinsed
- ½ cup kalamata olives
- ½ cup feta cheese crumbled (regular or dairy-free)
- ¼ cup sun dried tomatoes chopped
- ¼ red onion sliced
- 2 teaspoons garlic minced
- ¼ cup Greek Dressing more, as needed
- garnish: fresh parsley
Instructions
- Combine: In a large bowl combine 3 cups pearl couscous, 1 cup cherry tomatoes, 1 cup cucumbers, 1 cup small canned artichoke hearts, ½ cup canned chickpeas, ½ cup kalamata olives, ½ cup feta cheese, ¼ cup sun dried tomatoes, ¼ red onion and 2 teaspoons garlic.
- Dressing: Add ¼ cup Greek Dressing and toss to combine. Taste and add additional dressing, salt or pepper as desired.
- Serve: Enjoy 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
Calories: 219kcal | Carbohydrates: 40g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 349mg | Potassium: 213mg | Fiber: 4g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
