Gather your ingredients and embark on a culinary journey to the heart of the Mediterranean with this tantalizing Greek couscous salad recipe. This delightful dish combines the vibrant flavors of fresh vegetables, herbs, and tangy dressing, creating a symphony of taste that will leave your palate craving more. Experience the perfect balance of textures as the fluffy couscous mingles with crisp cucumbers, juicy tomatoes, and tender bell peppers. Let the aromatic blend of oregano, feta cheese, and zesty lemon dressing transport you to the sun-kissed shores of Greece with every bite.
Here are our top 8 tried and tested recipes!
GREEK COUSCOUS SALAD
Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 335 calories, Fat 18g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 7g fiber), Protein 9g protein.
GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE
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
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
GREEK-INSPIRED SHRIMP COUSCOUS SALAD
A light and refreshing shrimp salad with Israeli couscous.
Provided by Ashley DeStefano
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning.
- Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
- Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g
ZESTY GREEK COUSCOUS SALAD
This recipe is on the Near East plain couscous box. I'm certain that most of the couscous flavors would work just as well in this recipe. It's a bit different than the others posted, so I'm adding it to Recipezaar.
Provided by dogsandwoods
Time 4h30m
Yield 10 cups, 7 serving(s)
Number Of Ingredients 9
Steps:
- Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
- In large bowl, combine prepared couscous, lemon juice and olive oil.
- Allow to cool to room temperature.
- Add tomatoes, zucchini, basil and green onions.
- Chill at least four hours.
- Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
- May be served over romaine lettuce or fresh spinach.
- May be used as a vegan recipe if served without the cheese.
- Cooking time is minimum chilling time.
PARTY-SIZE GREEK COUSCOUS SALAD
If you are tired of the same old potato or macaroni salad and want raves, try this at your next picnic or pot luck! This recipe can be easily adapted depending on the veggies and dressing you use. Salad can be made the night before; however, add dressing just before serving.
Provided by Saveur
Time 45m
Yield 20
Number Of Ingredients 8
Steps:
- Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
- When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 21.4 g, Cholesterol 10.1 mg, Fat 6.5 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 642 mg, Sugar 2.7 g
ZESTY GREEK COUSCOUS SALAD
This recipe is a modification from the winner of a couscous contest put on by Near East. We left out the green onions. We also used grape tomatoes instead of regular to add flavor. Very good!
Provided by noway
Categories Greek
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
- Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
- Once couscous has reached proper consistency, add remaining ingredients.
Nutrition Facts : Calories 235.6, Fat 11.2, SaturatedFat 3.8, Cholesterol 16.7, Sodium 220.2, Carbohydrate 27.1, Fiber 2.5, Sugar 1.5, Protein 7.3
PARTY-SIZE GREEK COUSCOUS SALAD
I got this from Allrecipes and have served it many times during summer parties and it is always a hit so I posted it for the Zaar World Tour. This is what the original chef says... "If you are tired of the same old potato or macaroni salad and want raves, try this at your next picnic or pot luck! This recipe can be easily adapted depending on the veggies and dressing you use. Salad can be made the night before; however, add dressing just before serving
Provided by Little Bee
Categories Vegetable
Time 45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
- When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.
Nutrition Facts : Calories 46.9, Fat 3.4, SaturatedFat 1.9, Cholesterol 10.7, Sodium 198.5, Carbohydrate 2.5, Fiber 0.7, Sugar 1.3, Protein 2.1
GREEK COUSCOUS SALAD
Number Of Ingredients 12
Steps:
- Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened drain and coarsely chop. Mix tomatoes, couscous, cucumber, parsley, basil, cheese and nuts in large bowl. Mix remaining ingredients. Pour over couscous mixture toss. Cover and refrigerate 1 to 2 hours to blend flavors.1 Serving: Calories 105 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 5mg Sodium 260mg Carbohydrate 13g (Dietary Fiber 1g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your couscous salad. Look for ripe tomatoes, cucumbers, and peppers. Use a good quality olive oil and feta cheese.
- Cook the couscous properly: Couscous is a delicate grain, so it's important to cook it according to the package directions. Do not overcook it, or it will become mushy.
- Let the salad cool before serving: This will allow the flavors to meld and the couscous to absorb the dressing.
- Garnish the salad with fresh herbs: Fresh herbs, such as parsley, mint, or cilantro, will add a pop of color and flavor to your salad.
- Serve the salad immediately: Couscous salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.
Conclusion:
Greek couscous salad is a delicious and refreshing dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Experiment with different ingredients and dressings to create a salad that you'll love.
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