Go Back
–+ servings
Overhead photo of Greek Couscous Salad
Print Recipe
5 from 5 votes

Greek Couscous Salad

This Greek Couscous Salad is colorful and bursting with flavor and textures! Loaded with healthy ingredients and SUPER simple to put together!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Greek
Keyword: Greek, pasta salad, pearl couscous
Servings: 8 servings
Calories: 474kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Vinaigrette

  • 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

Instructions

  • 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. 

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. 

Notes

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.

Nutrition

Calories: 474kcal | Carbohydrates: 42g | Protein: 10g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 968mg | Potassium: 405mg | Fiber: 4g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 28.1mg | Calcium: 148mg | Iron: 1.9mg