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Greek Couscous Salad
Victoria Haneveer

Greek Couscous Salad

This delicious Greek salad is made with feta, tomatoes, olives, oregano, parsley, couscous, and a tangy homemade lemon dressing. It makes a great summer lunch and is light yet very satisfying.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Salad
Cuisine: Greek
Ingredients Method Notes

Ingredients
 

  • 1 cup (175g) uncooked yellow couscous
  • 1½ cups (375 ml) water
  • 1 teaspoon olive oil
  • ½ cup (100g) sliced, pitted Kalamata olives
  • 10 oz (285g) halved grape tomatoes
  • 4 inches (10 cm) chopped seedless cucumber
  • Small handful chopped fresh parsley
  • 1 tablespoon minced fresh oregano (or 1 teaspoon dried)
  • 5 oz (140g) crumbled feta cheese
  • Fresh parsley or basil, for garnish (optional)
For the Dressing
  • 3 tablespoons extra-virgin olive oil
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Bring the water to a boil in a pan with a teaspoon of olive oil.
  2. Add the couscous and turn off the heat.
  3. Cover the pan then let the couscous sit for 5 minutes.
  4. Fluff it with a fork then put it in a bowl to cool down a bit.
  5. Stir in the olives, tomatoes, oregano and parsley, then stir in the feta.
  6. Whisk the extra-virgin olive oil with the lemon zest and juice, salt, and pepper, to make the dressing.
  7. Stir the dressing into the salad then serve it either chilled or at room temperature.
  8. Add some fresh herb sprigs for garnish if you like.

Notes

Feel free to tweak this salad, adding any other ingredients you want to add, or swapping the lemon dressing for a simple extra-virgin olive oil and red wine vinegar dressing if you prefer.