Greek Couscous Salad

    Greek Couscous Salad


    145 people made this

    About this recipe: A couscous salad based on the traditional Greek salad. This recipe is for the larger gatherings, as it serves 20 people. It's light, refreshing and full of flavour. It's fantastic with barbecued meats.

    Serves: 20 

    • 515g lemon and garlic couscous mix (or any flavour you prefer)
    • 300g cherry tomatoes, cut in half
    • 1/2 (290g) jar pitted kalamata olives, halved
    • 150g mixed peppers (green, red, yellow, orange), diced
    • 1 cucumber, sliced and then halved
    • 30g fresh parsley, finely chopped
    • 225g crumbled feta cheese
    • For the Dressing
    • 6 tablespoons extra-virgin olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon dried oregano, crushed
    • 1/2 teaspoon salt
    • pinch of pepper to taste

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
    2. Meanwhile make the dressing, by whisking together the olive oil, red wine vinegar, oregano, salt and pepper.
    3. When the couscous has cooled to room temperature, mix in tomatoes, olives, peppers, cucumber, parsley and feta. Gradually stir dressing into couscous until you arrive at desired moistness. Test for seasoning and adjust accordingly.

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