This Greek Couscous Salad is colorful and bursting with flavor and textures! Loaded with healthy ingredients and SUPER simple to put together!
Updated: This post was first published here in April 2019. I decided it was worthy of a re-share because it’s a popular recipe here at the BHK and just perfect for all your summer parties. I’ve updated some of the content and added some notes to the post below.
Salads tend to make more of an appearance on our menu here at the BHK during the summer months. I mean after all it’s bathing suit season and I really enjoy lighter meals when the temps begin to soar.
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?
Greek Couscous Salad Ingredients
- olive oil
- pearl couscous
- vegetable broth
- English cucumber
- grape tomatoes
- roasted red pepper
- Kalamata olives
- red onion
- feta cheese
- pine nuts
- red wine vinegar
- dried oregano
- Dijon mustard
- kosher salt
- olive oil
It’s a tasty combination of tender pearl couscous, juicy tomatoes, crisp cucumbers, smoky roasted peppers, crunchy pine nuts and salty feta, all tossed in a light vinaigrette with a touch of lemon. It’s bright and colorful, bold and tangy and loaded with different textures.
This refreshingly light, healthy salad is perfect for picnics and parties this summer. It’s always a crowd favorite. And who doesn’t love a salad that takes less than 30 minutes to put together?
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
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.
More Delicious Salad Recipes to Enjoy
- 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 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.