Best 7 Couscous Salad With Grapes And Feta Cheese Recipes

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Couscous salad with grapes and feta cheese is a refreshing and flavorful salad that is perfect for a light lunch or dinner. The combination of sweet grapes, salty feta cheese, and fluffy couscous creates a delicious and satisfying dish. This salad is also incredibly versatile and can be customized to your liking. For example, you can add different vegetables, fruits, or nuts to create a unique and personalized salad. With its vibrant colors and delightful flavors, couscous salad with grapes and feta cheese is sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

FETA COUSCOUS SALAD



Feta Couscous Salad image

Make and share this Feta Couscous Salad recipe from Food.com.

Provided by eillena

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups chicken broth
1 cup instant couscous
1 1/2 cups crumbled feta cheese
1 1/4 cups cucumbers, diced
1 cup tomatoes, diced
3/4 cup red bell pepper, diced
1/4 cup green onion, chopped
1/4 cup fresh basil, chopped
1/3 cup white wine vinegar or 1/3 cup lemon juice
1/3 cup olive oil
1 garlic clove, minced
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Heat broth until boiling and stir in couscous. Cover and remove from heat. Let it stand for five minutes. Transfer to a large bowl and fluff couscous with with and let cool for ten minutes.
  • Add feta, cucumber, tomato, pepper, green onion and fresh basil.
  • Prepare the dressing. Combine vinegar, oil, garlic and sugar.
  • Pour dressing over couscous and vegetables and add salt and pepper to taste.

Nutrition Facts : Calories 338.2, Fat 20.6, SaturatedFat 7.4, Cholesterol 33.4, Sodium 632.2, Carbohydrate 27.9, Fiber 2.5, Sugar 3.9, Protein 10.8

GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE



Greek Salad with Couscous and Spicy Feta Cheese image

This is a healthy vegetarian Greek recipe, that can be easily turned into vegan too if you replace the feta cheese with tofu.

Provided by BroChef TV

Time 50m

Yield 6

Number Of Ingredients 18

1 tablespoon dried oregano
1 teaspoon chili powder
3 tablespoons extra-virgin olive oil
1 (6 ounce) package feta cheese, cubed
1 cup water
1 cup couscous
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
1 medium green bell pepper, chopped
¼ medium red onion, chopped
¼ cup pitted black olives
¼ cup pitted green olives
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
1 tablespoon soy sauce

Steps:

  • Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
  • Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
  • Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
  • Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
  • Plate marinated feta and serve dressed salad over top.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 28.8 g, Cholesterol 24.9 mg, Fat 28 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 7.3 g, Sodium 666.6 mg, Sugar 3.4 g

COUSCOUS FETA SALAD



Couscous Feta Salad image

The combination of feta cheese, black olives, and ripe tomatoes gives this recipe a delicious Mediterranean cuisine flavor. adopted from Caring 4 Cancer Recipes time does not include chilling time

Provided by Chef1MOM-Connie

Categories     Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups couscous
2 tablespoons olive oil
1 green chili pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 minced garlic cloves
1 1/2 cups frozen shelled edamame
3 cups cherry tomatoes, halved
1 cup of fresh mint or 1 cup basil leaves, chopped
1 bunch scallion, sliced (green onions)
1 tablespoon fresh lemon juice
2/3 cup crumbled feta cheese
black olives, if desired (kalamata)
salt and pepper, to taste

Steps:

  • Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl.
  • Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed.
  • While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl.
  • Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix.
  • Add feta cheese and gently mix to combine.
  • Garnish with black olives, if desired.
  • Add salt and pepper to taste and enjoy!

Nutrition Facts : Calories 377.4, Fat 13.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 214.6, Carbohydrate 49.1, Fiber 7.9, Sugar 3.8, Protein 18.2

SWEET AND SPICY COUSCOUS SALAD WITH GRAPES



Sweet and Spicy Couscous Salad with Grapes image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 14

2 cups chicken stock
1 1/2 cups instant couscous
1 cup seedless California grapes
1/2 cup pine nuts or slivered almonds
1/2 cup dried apricots, sliced
1/2 cup green onions, sliced
1/4 cup fresh parsley, chopped
1/8 cup fresh mint, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 cup lemon juice

Steps:

  • Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving.

COUSCOUS WITH FETA 'N' TOMATOES



Couscous with Feta 'n' Tomatoes image

This light and lovely side dish features a great blend of tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap. -Josephine Piro of Easton, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 cup boiling water
1/2 cup sun-dried tomatoes (not packed in oil)
1 can (14-1/2 ounces) vegetable broth
1-1/4 cups uncooked couscous
1/2 cup crumbled feta cheese
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
3 teaspoons lemon juice
1 teaspoon water
1 teaspoon olive oil

Steps:

  • In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed., Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

VEGETABLE COUSCOUS SALAD



Vegetable Couscous Salad image

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 22

1/2 cup olive oil
1/3 cup balsamic vinegar
4 teaspoons capers, drained
4 teaspoons lemon juice
2 garlic cloves, minced
3/4 teaspoon Dijon mustard
1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 package (10 ounces) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 Japanese eggplant, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

  • In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

GRAPE, CELERY, AND COUSCOUS SALAD



Grape, Celery, and Couscous Salad image

This refreshing and crunchy side dish is a great substitute for rice or potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 7

1 cup Israeli couscous
1 teaspoon grated orange zest plus 2 tablespoons juice
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
Salt and pepper
1/2 pound halved red seedless grapes
3 thinly sliced stalks celery plus 1/2 cup celery leaves

Steps:

  • Cook couscous according to package instructions. Whisk together orange zest plus juice, olive oil, and vinegar. Season with salt and pepper. Toss with couscous, grapes, and celery stalks and leaves; season with salt and pepper.

Nutrition Facts : Calories 250 g, Fat 7 g, Fiber 1 g, Protein 5 g, SaturatedFat 1 g

Tips:

  • Use high-quality ingredients. Fresh, ripe grapes and flavorful feta cheese will make a big difference in the taste of the salad.
  • Cook the couscous according to the package directions. Be sure to fluff the couscous with a fork before adding the other ingredients.
  • Let the salad cool slightly before serving. This will help the flavors to meld together.
  • Garnish the salad with fresh herbs, such as mint or parsley. This will add a pop of color and flavor.

Conclusion:

This couscous salad with grapes and feta cheese is a delicious and refreshing side dish or main course. It's perfect for potlucks, picnics, or summer gatherings. The salad is also a good source of fiber, vitamins, and minerals. So next time you're looking for a healthy and tasty dish, give this couscous salad a try!

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