This Greek Couscous Salad is a contemporary, colourful facet dish that will get even higher after just a little time within the fridge! Tossed in a easy lemon olive oil dressing, it’s shiny, flavorful, and straightforward sufficient for busy weeknights whereas nonetheless feeling particular sufficient for picnics, potlucks, and summer time gatherings.
Why You’ll Love This Greek Couscous Salad
This contemporary couscous salad is gentle, satisfying, and stuffed with basic Greek-inspired flavors. It comes collectively rapidly with easy elements and is simple to customise primarily based on what you will have within the fridge.
You’ll love this recipe as a result of it’s:
- Prepared in about 20 minutes
- Contemporary, colourful, and flavorful
- Nice for meal prep
- Good for picnics and potlucks
- Simple to function a facet dish or gentle lunch
- Vegetarian and straightforward to customise
Suggestions for the Finest Greek Couscous Salad
Let the Couscous Cool Barely
Heat couscous could make the greens soften too rapidly. Let it cool for a couple of minutes earlier than tossing within the contemporary elements.
Use Contemporary Herbs
Contemporary parsley, dill, and mint give this salad its shiny, contemporary taste. Dried herbs can work in a pinch, however contemporary herbs make an enormous distinction.
Seed the Cucumber if Wanted
In case your cucumber has numerous giant seeds or feels particularly watery, scoop out the middle earlier than dicing. This helps maintain the salad from turning into watery.
Add Feta Final
Gently fold within the feta close to the top so it stays in comfortable little crumbles as an alternative of disappearing into the salad.
Make It Forward
This salad tastes even higher after chilling for a short time. Simply save a small handful of herbs and feta to sprinkle on prime earlier than serving.
Simple Variations
Add Rooster
High the salad with grilled hen, rotisserie hen, or chopped baked hen for a straightforward dinner.
Add Extra Greens
Strive including bell peppers, artichoke hearts, kalamata olives, spinach, roasted zucchini, or chopped romaine.
Make It Extra Mediterranean
Add roasted crimson peppers, sun-dried tomatoes, or pepperoncini for further taste.
Use Orzo or Cauliflower Rice As an alternative
Swap the couscous for cooked orzo pasta for a Greek orzo salad variation, or cauliflower rice for a low carb possibility.
Meal Prep and Storage
Retailer Greek couscous salad in an hermetic container within the fridge for as much as 4 days.
The cucumbers could launch just a little moisture because the salad sits, so give it a fast stir earlier than serving. Add a drizzle of olive oil or a splash of lemon juice to refresh the flavors if wanted.
For greatest texture, add further feta and contemporary herbs simply earlier than serving.
Extra Hearty Salad Recipes:
Greek Couscous Salad
This Greek Couscous Salad is a contemporary, colourful facet dish that will get even higher after just a little time within the fridge!
Servings: 6
- 1 cup dry couscous
- 1 cup hen or vegetable broth
- 1 cup cherry tomatoes halved
- 1 giant english cucumber diced
- 1/2 cup crumbled feta cheese
- 1/4 cup finely diced crimson onion
- 1/4 cup chopped contemporary parsley
- 2 tbsp chopped contemporary dill
- 2 tbsp chopped contemporary mint non-compulsory
- 15 oz chickpeas rinsed and drained
Lemon Balsamic French dressing
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Deliver the broth to a boil in a small saucepan. Stir within the couscous, cowl, and take away from the warmth.Let sit for five minutes, then fluff with a fork. Switch couscous to a big bowl and let it cool barely.
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Halve the cherry tomatoes, cube the cucumber, finely cube the crimson onion, and chop the contemporary herbs.
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In a small bowl or jar, whisk collectively olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt, and pepper till effectively mixed.
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Add tomatoes, cucumber, crimson onion, parsley, dill, mint, chickpeas, and feta to the bowl with the couscous.Pour the French dressing over the salad and toss gently till every part is evenly coated.
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Serve straight away, or refrigerate for 20–half-hour to let the flavors mix.Style earlier than serving and modify seasoning with extra lemon juice, salt, pepper, or herbs if wanted.
