Hello spring! Hello freshness! And let’s say hello to this couscous salad, full of bright crisp veggies. It’s a virtual escape to the Greek Isles. Healthy, delicious, and portable…
… BUT, you had me at HELLO.
Don’t know about you, but my family is craving fresh air and the freedom of the great outdoors right now. Which for us has meant quite a few picnic lunches and dinners in the park, with waves to passersby from afar.
And this is the perfect dish. Completely satisfying and easily packable, staying crisp and fresh wherever you dive in.
You will be eating the rainbow with this healthy veggie-packed meal!
For those of you who have headed back to the office, this also makes a great noon-time escape. The flavors are a daydream, and with one pot of couscous, it’s easy to prep a batch for the week.
It’s also makes a really nice dinner salad enjoyed on your patio!
And I could definitely see bringing a big, juicy bowl of this to a potluck or outdoor get-together (in the not-too-distance future, we hope)!
After developing this recipe, and slurping it up while standing over the bowl at my kitchen counter, I knew right away it’d definitely become part of our regular rotation.
Are there Substitutions for this Couscous Salad?
- If you’d like a different grain, try farro or barley. For gluten free you can do quinoa or rice.
- If you don’t like raw red onion, you could use scallions, sweet Florida onion, or leave it out.
- For all you dill-haters (hard for me to imagine, but you may be out there!) sub fresh mint.
Any Zesty Additions to this Couscous Salad?
- Pepperoncini, that classic pickled green pepper you find in Greek salads, would add a nice kick.
- Toss in some cooked shrimp or chicken for added protein.
- You can zest a bit of the lemon and add it to the dressing for even more citrus flavor.
Greek-Style Couscous Salad
- 1 ½ cups pearl couscous sometimes called Israeli couscous, (8 ounces)
- ½ medium red onion diced
- 1 medium cucumber cubed (8 ounces)
- 1 ½ cups cherry or grape tomatoes halved if large (8 ounces)
- 1 14- ounce can chickpeas rinsed and drained well*
- 4 ounces feta crumbled
- 1 bell pepper cut into bite-sized pieces
- ½ cup kalamata olives pitted
- 2 tablespoons fresh dill
- 2 tablespoons fresh lemon juice
- 2 tablespoon red wine vinegar
- 1 large garlic clove grated or minced fine
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt
- ⅓ cup extra virgin olive oil plus 2 teaspoons for the couscous
- Begin by cooking the couscous according to package directions. Usually this is similar to cooking pasta (in salted water), and should take around 10-12 minutes. Drain well, and toss with two teaspoons of olive oil.
- If preparing individual bowls or lunch containers, divide the couscous out evenly among four servings. Top with the onion, cucumber, tomatoes, chickpeas, feta, pepper, and olives equally. Sprinkle the dill over each. If preparing one large salad, combine everything in a bowl.
- In a small bowl, combine the salad dressing ingredients - the lemon juice through the olive oil. Stir well to combine.
- When ready to serve, pour the dressing over the salad or salads equally. If taking as a lunch, pour the dressing into a small container and place in your lunch tote with your salad.
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