This Greek Couscous Salad is colorful and bursting with flavor! Loaded with healthy ingredients that’s SUPER simple to put together!
This is a sponsored post on behalf of Diamond of California Nuts. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Now that spring has sprung, salads tend to make more of an appearance on our menu here at the BHK.
And you know me, unfortunately, I was not born a salad lover.
If I’m going to enjoy a salad, and I mean really enjoy a salad, it’s got to be packed with deliciousness!
Today’s Greek Couscous Salad is THAT salad. It’s full of all the good things guys!
What is a Greek Salad?
A Greek Salad is a salad made with a combo of tomatoes, cucumbers, onion, feta cheese, and olives which is typically seasoned with oregano, and dressed with olive oil.
I decided to make today’s Greek salad more of a meal by adding some pearl couscous.
And have you ever seen such a gorgeous salad? It’s an instant perk up, isn’t it?
It’s bright and colorful, bold and tangy and loaded with different textures.
My friends at Diamond of CA Nuts helped me bring this salad to your table today folks.
It’s a tasty combination of tender pearl couscous, juicy tomatoes, crisp cucumbers, smoky roasted peppers, crunchy Diamond of CA Pine Nuts and salty feta, all tossed in a light vinagrette with a touch of lemon.
I’ve been having the best time over the past few months creating recipes with Diamond’s delicious line of nuts.
I’ve always been a HUGE fan of nuts, so partnering with Diamond was like a match made in heaven for me.
They offer fresh, high quality, delicious nuts for all occasions. Whole, chopped, sliced or slivered. They’ve got it all.
All their nuts help you easily prepare delicious, heart-healthy meals as quickly as possible.
This resfreshingly light, healthy salad is perfect for picnics and parties this spring and summer. It’s always a crowd favorite. And who doesn’t love a salad that takes less than 30 minutes to put together?
A Few Cook’s Notes for Greek Couscous Salad Recipe:
I chose to cut my cucumber in ribbons, but you can slice them any way you’d like. I just love the look of the ribbons.
You can use either crumbled feta to sprinkle on top of the salad or use cubed feta that you can mix right in with all the other ingredients.
I like to serve the salad immediately, so the cucumbers don’t get soggy.
- 2 Tbsp. olive oil
- 2 cups pearl couscous
- 2 1/2 cups vegetable broth
- 1 large English cucumber, cut lengthwise with a vegetable peeler into ribbons
- 1 pint grape tomatoes, halved
- 1 cup roasted red pepper, roughly chopped
- 1 cup Kalamata olives, pitted and halved
- 2/3 cup pepperoncini, roughly chopped
- 1/2 red onion, halved and sliced thin
- 1 cup crumbled feta cheese
- 1/2 cup Diamond of CA Pine Nuts
- 1/4 cup red wine vinegar
- 2 Tbsp. freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. Dijon mustard
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup olive oil
In a medium saucepan, heat 2 Tbsp. olive oil over medium-high heat. Add couscous and cook, stirring often until lightly browned, about 4-5 minutes. Add the broth and bring to a boil. Simmer for 8-10 minutes until the broth has evaporated. Remove from heat and transfer to a large bowl to cool to room temperature. Fluff to separate grains.
To the cooled couscous, add the cucumber ribbons, tomatoes, roasted red pepper, olives, pepperoncini, red onion, half the crumbled feta and half of the pine nuts. Drizzle with desired amount of vinagrette. Toss until well combined. Sprinkle with the extra crumbled feta cheese and pine nuts. Serve immediately with any extra vinaigrette.
Whisk together red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt and pepper until well combined. Slowly drizzle in olive oil, whisking until combined.