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Greek Couscous Salad

4

45 min

Greek Couscous Salad

Greek Couscous Salad Photo 1

Time

45 min

Serving

3 persons

Calories

254

Rating

4.00★ (131)

Cuisine

Author: Victoria Buriak
This hearty Greek couscous salad uses Israeli couscous. So delicious!

Ingredients

  • water: 0.5 cup
  • chicken broth: 0.25 cup
  • garlic: 1 tsp (minced)
  • pearl (Israeli) couscous: 0.5 cup
  • canned chickpeas (garbanzo beans): 1 cup (drained)
  • sun-dried tomatoes: 0.25 cup (chopped)
  • Kalamata olives: 0.25 cup (sliced)
  • crumbled feta cheese: 2 Tbsp
  • white wine vinegar: 1 Tbsp
  • ½ teaspoons lemon juice: 1 piece
  • oregano: 1 tsp (dried)
  • ground black pepper: 0.5 tsp

Metric Conversion

Stages of cooking

Greek Couscous Salad Photo 21
Greek Couscous Salad Photo 32
Greek Couscous Salad Photo 43
  1. 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.
    Greek Couscous Salad Photo 2
  2. Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
    Greek Couscous Salad Photo 3
  3. 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.
    Greek Couscous Salad Photo 4

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