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A vibrant bowl of Greek couscous salad with fresh vegetables and feta.

Best Way to Grow 10-Minute Greek Couscous Salad

This delicious 10-minute Greek couscous salad is incredibly quick to prepare, packed with fresh ingredients like tomatoes, cucumbers, and feta, and tossed in a simple lemon-herb dressing, making it perfect for a healthy and satisfying meal or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Couscous:
  • 1.5 cups couscous
  • 1.5 cups vegetable broth or water
  • 0.25 teaspoon salt
For the Salad:
  • 1 cup cherry tomatoes, halved
  • 0.5 cup cucumber, diced
  • 0.25 cup red onion, thinly sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup Kalamata olives, halved
  • 0.25 cup fresh parsley, chopped
For the Lemon-Herb Dressing:
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper

Equipment

  • medium bowl
  • small bowl

Method
 

Prepare the Couscous:
  1. In a medium bowl, combine couscous and salt. Bring vegetable broth or water to a boil, then pour over the couscous, cover the bowl, and let it sit for 5 minutes until the liquid is absorbed.
Chop and Assemble Salad Ingredients:
  1. While couscous rehydrates, chop the cherry tomatoes, dice the cucumber, thinly slice red onion, crumble feta cheese, and halve Kalamata olives. Then, fluff the couscous with a fork and add all chopped vegetables, feta, and parsley to the bowl.
Prepare the Dressing:
  1. In a small bowl, whisk together lemon juice, olive oil, dried oregano, garlic powder, and black pepper until well combined.
Combine and Serve:
  1. Pour the dressing over the couscous and vegetable mixture, tossing gently to ensure everything is evenly coated. Serve immediately or chill for later enjoyment.

Notes

For an added protein boost, consider adding grilled chicken or chickpeas. You can also customize the vegetables based on your preferences, such as adding bell peppers or spinach. This salad keeps well in the refrigerator for up to 3 days.