Best Way to Grow 10-Minute Greek Couscous Salad
This Greek Couscous Salad is a quick and easy dish that's perfect for a light lunch or side. It's packed with fresh vegetables and a zesty dressing.
Equipment
- medium bowl
- small bowl
- fork
- whisk
Ingredients
Couscous
- 1.5 cups couscous
- 1.5 cups vegetable broth or water
Vegetables
- 1.5 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup red onion, thinly sliced
- 0.5 cup Kalamata olives, halved
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
Dressing
- 3 tbsps olive oil
- 2 tbsps lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Prepare Couscous
- In a medium bowl, combine couscous and hot vegetable broth or water; cover and let stand for 5 minutes, or until liquid is absorbed.
Chop Vegetables & Make Dressing
- While couscous is resting, chop vegetables as directed.
- In a small bowl, whisk together all dressing ingredients until combined.
Combine & Serve
- Fluff couscous with a fork, then add chopped vegetables, olives, feta, and parsley.
- Pour dressing over the salad and toss gently to combine; serve immediately or chill for later.
Notes
This salad is great for meal prep; store in an airtight container for up to 3 days. For a heartier meal, add grilled chicken or chickpeas.