Greek Couscous Salad Recipe!

In this Greek Couscous Salad, cooked pearled (Israeli) couscous, fresh cucumbers, cherry tomatoes, greek olives, crumbled feta cheese, pepperoncini and chickpeas are tossed with lemon juice, fresh dill and olive oil. A simple healthy and delicious salad that's great for a small crowd or meal prepping for the week. Yields 7 cups and yields 7 (1-cup) servings.

5 from 2 votes

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Prep Time 10

Cook Time 15

Course Main Course, Salad

Cuisine American

Servings 7 People

Calories 212 kcal

Equipment

mixture

Ingredients

1 cup pearled couscous, uncooked
14 ounces chickpeas, rinsed and drained
2 cup cherry tomatoes, halved
1 1/2 cup Persian cucumbers, halved and sliced
1/2 cup red onion, finely chopped
1/2 cup pitted Greek olives, halved
1/3 cup pepperoncini, sliced
1/3 cup feta cheese, crumbled
1/4 cup olive oil
2 tbsp lemon juice, freshly squeezed
2 tbsp fresh dill, chopped
3/4 tbsp garlic powder
freshly ground black pepper
kosher salt, to taste

Instructions

Prepare the couscous following the package directions. Transfer the couscous to a fine mesh colander or strainer and rinse with cold water to stop the cooking process and cool down the couscous. Drain and transfer the (cold) cooked couscous to a large mixing bowl.
Mean while prep all of the salad ingredients.
To the bowl with the couscous, add in the chickpeas, tomatoes, cucumbers, red onion, olives, pepperoncini, feta cheese, olive oil, lemon juice, dill and garlic powder. Season with lots of freshly ground black pepper.
Toss to combine. Taste and season with kosher salt as desired.
Serve immediately or refrigerate until ready to serve. I like to top this salad with a little extra feta and chopped fresh dill when serving.

Notes

How to make Greek couscous salad

I’ve included step-by-step tips below to make this recipe easy to follow in the kitchen. For the full recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the salad dressing. In a small bowl, the added ingredients until mixed.

Step 2- Mix. In a large mixing pot, add the rest of the ingredients and mix to combine.

Step 3- Dress. Pour the mixing over the salad and mix to combine. Serve immediately or refrigerate.

Storage instructions

To store: The recipe salad should be stored in an airtight container in the refrigerator for up to 5 days. If you are already mixed in, don’t worry; just give it a good toss before serving. I don’t recommend freezing this salad since the veggies will become mushy once thawed.

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