Greek Salad Couscous Bowls

Greek Salad Couscous Bowls

Fluffy couscous tossed with crisp cucumber, tangy feta, and briny olives.

Total 30 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This no-fuss bowl pairs quick-cooking couscous with the crunchy vegetables and tangy flavors of a classic Greek salad. A simple lemon-oregano dressing ties everything together, making it a light lunch or a make-ahead side for grilled meats.

Ingredients

  • 1 1/2 cups couscous
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 English cucumber, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Bring the water, 1 tablespoon olive oil, and 1/2 teaspoon salt to a boil in a 6-quart saucepan.

  2. Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.

  3. Fluff the couscous with a fork and spread it on a baking sheet to cool to room temperature.

  4. While the couscous cools, whisk together the 1/3 cup olive oil, lemon juice, garlic, oregano, 1/2 teaspoon salt, and black pepper in a small bowl to make the dressing.

  5. In a large bowl, combine the cooled couscous, cucumber, tomatoes, red onion, olives, feta, and parsley.

  6. Pour the dressing over the salad and toss gently to coat evenly.

  7. Divide among bowls and serve immediately, or chill for up to 2 hours before serving.

Rate this recipe

★ 4.6 (1)

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    Greek Salad Couscous Bowls

    This no-fuss bowl pairs quick-cooking couscous with the crunchy vegetables and tangy flavors of a classic Greek salad. A simple lemon-oregano dressing ties everything together, making it a light lunch or a make-ahead side for grilled meats.

    30 min 4 servings 420 cal

    Ingredients

    • 1 1/2 cups couscous
    • 1 1/2 cups water
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1 English cucumber, diced
    • 1 1/2 cups cherry tomatoes, halved
    • 1/2 cup red onion, thinly sliced
    • 1/2 cup kalamata olives, pitted
    • 3/4 cup feta cheese, crumbled
    • 1/4 cup fresh parsley, chopped
    • 1/3 cup olive oil
    • 3 tablespoons lemon juice
    • 1 clove garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Bring the water, 1 tablespoon olive oil, and 1/2 teaspoon salt to a boil in a 6-quart saucepan.

    2. 2

      Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.

    3. 3

      Fluff the couscous with a fork and spread it on a baking sheet to cool to room temperature.

    4. 4

      While the couscous cools, whisk together the 1/3 cup olive oil, lemon juice, garlic, oregano, 1/2 teaspoon salt, and black pepper in a small bowl to make the dressing.

    5. 5

      In a large bowl, combine the cooled couscous, cucumber, tomatoes, red onion, olives, feta, and parsley.

    6. 6

      Pour the dressing over the salad and toss gently to coat evenly.

    7. 7

      Divide among bowls and serve immediately, or chill for up to 2 hours before serving.