Greek Couscous Salad

Name: Greek Couscous Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 -12 servings
Ingredients: 2 cups pearl couscous; 5 cups low sodium chicken broth or water with 1 TBS bouillon/better than bouillon; 1 ½ cups English cucumber; 1 pint cherry tomatoes; 1 red bell pepper; 1 yellow bell pepper; 1/2 cup red onion; 1 cup pitted kalamata olives; 2/3 cup pepperoncini; 1 15 oz. can chickpeas; 1 8.5 oz. jar sun-dried tomatoes in oil; 1 cup packed fresh basil leaves; 1/4 cup almonds; 2 ounces block feta cheese or 1/4 cup crumbled; 3 garlic cloves, peeled; 1/4 cup red wine vinegar; 1 tablespoon lemon juice; 1 tsp EACH dried oregano, salt; 1/4 tsp EACH pepper, red pepper flakes; feta; chopped parsley

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
10 -12 servings
Course
Side Dish
Cuisine
Mediterranean, Greek

Greek Couscous Salad

Victor Mills

Report

This Greek Couscous Salad recipe is the swoon worthy triple threat of light, satisfying and flavorful! It’s loaded with delightfully chewy pearl couscous, juicy tomatoes, crunchy bell peppers, crisp cucumbers, zippy pepperoncini, salty Kalamata olives, optional roasted chickpeas and tangy creamy feta all enveloped in tangy, herbaceous Sun-Dried Tomato Feta Pesto! This couscous salad recipe is always a crowd pleaser for holidays, potlucks and parties or a delicious grab-and-go lunch or light dinner. This Greek Couscous Salad is 100% prep ahead friendly for meal prep or stress free entertaining. So please, add it to the menu this week because it is guaranteed to become an instant beloved favorite!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

COUSCOUS

2 cups pearl couscous
5 cups low sodium chicken broth or water with 1 TBS bouillon/better than bouillon

SALAD

1 ½ cups English cucumber, sliced and quartered
1 pint cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup red onion, chopped or thinly sliced
1 cup pitted kalamata olives, halved
2/3 cup pepperoncini, roughly chopped
1 15 oz. can chickpeas, rinsed (see notes for optional roasting)

SUN-DRIED TOMATO FETA PESTO VINAIGRETTE

1 8.5 oz. jar sun-dried tomatoes in oil
1 cup packed fresh basil leaves
1/4 cup almonds
2 ounces block feta cheese or 1/4 cup crumbled
3 garlic cloves, peeled
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 tsp EACH dried oregano, salt
1/4 tsp EACH pepper, red pepper flakes

GARNISH

feta
chopped parsley

Add to Shopping List

Instructions

Couscous: Bring chicken broth or water with bouillon to a boil in a large pot. Add the couscous, cover, and reduce to a simmer. Cook for 6-8 minutes, or until couscous is al dente. Drain couscous through a sieve and transfer to a large serving bowl to cool to room temperature. Meanwhile:
Dressing: Add all of the Sun-Dried Tomato Feta Pesto ingredients to a food processor and process until finely chopped, scraping down the bowl as needed (it will be thick).
Salad: Once the couscous has cooled, fluff the grains to separate. Add all of the salad ingredients followed by the dressing. Toss until evenly coated. Serve immediately or refrigerate and serve chilled. Garnish with additional feta and fresh parsley before serving if desired.

Notes

Leftover pearl couscous salad should be stored in the fridge in an airtight container. Salad is best eaten within 2 days, noting that the couscous will soften over time as the veggies release their moisture.
Preheat the oven to 425 degrees F. Line a large baking sheet with foil or a non-slip mat.
Spread the chickpeas on a kitchen towel and pat them very dry; rub them with the towel to remove any loose skins.
Transfer the dried chickpeas to the prepared baking sheet and toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon salt and 1/8 teaspoon pepper.
Roast for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, so bake until they are as crispy as you want them.