How to Make Greek Couscous Salad - A Step-by-Step Guide

Greek couscous salad is a fresh and flavorful dish that combines the bright and bold flavors of Mediterranean cuisine with the light and fluffy texture of couscous. This salad is perfect for a summer day, as it is refreshing and satisfying without being heavy. The combination of ingredients in this recipe creates a harmony of sweet, tangy, and savory flavors that will leave you wanting more.

What makes this salad truly stand out is its fresh and vibrant ingredients. It features cherry...

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Ingredients

  • ½ cup water
  • ¼ cup chicken broth
  • 1 teaspoon minced garlic
  • ½ cup pearl (Israeli) couscous
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup sliced Kalamata olives
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon white wine vinegar
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Additional Time: 20 mins
  • Total Time: 45 mins
  • Servings: 3

  • Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
  • Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
  • To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.
  • Nutrition

    254 cal.

    • Total Fat: 6g
    • Saturated Fat: 2g
    • Cholesterol: 6mg
    • Sodium: 592mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 6g
    • Total Sugars: 2g
    • Protein: 9g
    • Vitamin C: 7mg
    • Calcium: 84mg
    • Iron: 2mg
    • Potassium: 357mg