Greek salad couscous

    4 hours 20 min

    Fresh, invigorating and filling - this Greek salad style couscous is an ideal vegetarian summer dish delicious by itself or alongside an array of main dishes.

    6 people made this

    Serves: 6 

    • 780g couscous
    • 475ml boiling water
    • 45ml olive oil
    • 30ml lemon juice
    • 2 large tomatoes, chopped
    • 1 courgette, diced
    • 50g chopped spring onions
    • 20g chopped fresh basil
    • 150g crumbled feta
    • salt and pepper, to taste

    Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with cling film, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
    2. Stir olive oil and lemon juice with the couscous. Fold tomatoes, courgette, chopped spring onions, and basil into the couscous mixture.
    3. Cover bowl with cling film and chill in the fridge for 4 hours, or overnight.
    4. Stir feta cheese into the couscous mixture; season with salt and pepper. Serve.

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    Reviews in English (8)


    Yum yum. I doubled the zucchini and halved the couscous to increase my family's vegetable intake. The cheese wonderfully disguises the healthiness of the dish.  -  07 Jul 2015  (Review from Allrecipes US | Canada)


    I made this recipe with quinoa because there was no couscous. It was excellent! Oil and lemon juice proportions are spot on.  -  15 Nov 2018  (Review from Allrecipes US | Canada)


    So, my initial thoughts were that it was bland and dry. BUT the longer it sat in the fridge, the better and more flavorful it got. Needs at least 24 hrs.  -  23 Jan 2017  (Review from Allrecipes US | Canada)