Greek Couscous Salad

Greek couscous salad with a fresh lemon and olive oil dressing. Tiny Israeli couscous cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, and chickpeas. A healthy lunch, dinner or side dish that packs a crunch and has a ton of nutrients!

This is one of my favorite dishes to prep for the week. It’s super simple to make and is packed with a ton of vegetables and nutrients! I pick up all the ingredients at my local Trader Joe’s which makes grocery shopping easy and efficient.

This greek couscous salad is the perfect balance of fiber-rich vegetables, protein and carbs. The combination of the three makes this dish light but satisfying. This vegetarian side dish calls for fresh, flavorful and raw ingredients, promising a burst of flavor with each and every bite.

This dish is also vegetarian, but you can easily make it vegan by omitting the feta cheese or using a vegan alternative!

How to make Mediterranean couscous

• Cook couscous on the stovetop with water until it has absorbed and is fluffy and pasta-like.
• While it’s cooking, season with seasonings.
• Fluff with a fork and allow to cool.
• Chopped bell peppers, onion, cucumber, and tomatoes and add to a large bowl.
• Drain and rinse chickpeas then add to vegetable mixture.
• Add in sliced olives to the mixture.
• Sprinkle with lemon juice, and feta cheese.

Greek Couscous Salad

Course: EntréesCuisine: Greek

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Greek couscous salad with a fresh lemon and olive oil dressing. Tiny Israeli couscous cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, and chickpeas. A healthy lunch, dinner or side dish that packs a crunch and has a ton of nutrients!

Ingredients

• 1 box of Israeli Couscous from Trader Joe’s

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 tsp ground cumin

• 1/4 tsp chili flakes

• 1 green bell pepper

• 2 red bell peppers

• 1 large cucumber

• 3 oz sliced olives

• 1/3 cup cherry tomatoes

• 1/2 medium red onion, chopped.

• 1/4 cup feta cheese

• 2 large lemons

• 1/4 cup olive oil

• 3 Tbsp red wine vinegar

Directions

• Boil couscous according to package.
• Once couscous is brought to a boil, add in all seasoning and stir well.
• In the meantime, chop all vegetables and add to a large bowl.
• Drain and rinse chickpeas and add to vegetable mixture. Then add in drained + sliced olives.
• Allow couscous to cool down before serving.
• To make dressing, mix lemon juice from lemons, olive oil and red wine vinegar.
• Pour dressing over desired couscous and sprinkle with feta cheese.
• Only dress what you will eat so the vegetables don’t get soggy.
• Store couscous and vegetables separately in the fridge up to 4 days.

Notes

• Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!