Greek Couscous Salad Recipe
Greek Couscous Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I love the fresh taste of crisp veggies in a satisfying salad, hearty enough for a full meal. —Teri Rasey, Cadillac, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min. + cooling

Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-3/4 cups uncooked whole wheat couscous (about 11 ounces)
  • DRESSING:
  • 1/2 cup olive oil
  • 1-1/2 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • 1 teaspoon adobo seasoning
  • 1/4 teaspoon salt
  • SALAD:
  • 1 English cucumber, halved lengthwise and sliced
  • 2 cups grape tomatoes, halved
  • 1 cup coarsely chopped fresh parsley
  • 1 can (6-1/2 ounces) sliced ripe olives, drained
  • 4 green onions, chopped
  • 1/2 cup crumbled feta cheese

Directions

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. Yield: 12 servings.
Originally published as Greek Couscous Salad in Healthy Cooking Annual Recipes Annual 2017, p40

Nutritional Facts

3/4 cup: 335 calories, 18g fat (3g saturated fat), 4mg cholesterol, 637mg sodium, 39g carbohydrate (3g sugars, 7g fiber), 9g protein.

  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-3/4 cups uncooked whole wheat couscous (about 11 ounces)
  • DRESSING:
  • 1/2 cup olive oil
  • 1-1/2 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • 1 teaspoon adobo seasoning
  • 1/4 teaspoon salt
  • SALAD:
  • 1 English cucumber, halved lengthwise and sliced
  • 2 cups grape tomatoes, halved
  • 1 cup coarsely chopped fresh parsley
  • 1 can (6-1/2 ounces) sliced ripe olives, drained
  • 4 green onions, chopped
  • 1/2 cup crumbled feta cheese
  1. 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.
  2. 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. Yield: 12 servings.
Originally published as Greek Couscous Salad in Healthy Cooking Annual Recipes Annual 2017, p40

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