Greek Couscous Salad

Mmm! Grain salads.

Grain salads are seriously some of my favorite recipe. Toss some fiber-filled grain with a ton of veggies, some tasty dressing, and I am a happy camper!

Mix It Up!

The best part about this salad, or any grain salad, is that they are SO easy to make your own. You can personalize this recipe based on your taste preferences or nutrition needs. After all, a renal diet is different for everyone.

Don’t love cucumber? Swap it for some green bell pepper.

Don’t have couscous on hand? Swap it for quinoa.

You get the idea.

How to Serve Greek Couscous Salad

All By Itself

This recipe can be a wonderful low protein entrée all by itself! This low protein option is great for people with advanced kidney disease who need to follow a very low protein diet. I recommend increasing the portion to 2 cups to make sure you get enough energy.

Plant Based Meal

If you need some extra protein, top it with your favorite kind! For a plant based protein option, add a can of low sodium garbanzo or other type of bean.

Or, top it with some baked or pan-fried tofu. Boiled lentils would also be a tasty addition.

With Animal Protein

Or, top this salad with some grilled shrimp, salmon or chicken. Yum!

Happy Eating!


Greek Couscous Salad

Fresh cucumber, tomato and herbs tossed with pearl couscous, feta cheese and a lemony garlicky vinaigrette
Course: Main Course, Salad, Side Dish
Cuisine: Greek
Keyword: pearl couscous salad
Servings: 8 cup
Calories: 301kcal


  • 1 1/2 cup Israeli pearl couscous
  • 2 cups low sodium chicken or vegetable broth
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 pinch salt
  • 2 cups cherry or grape tomatoes halved
  • 1 large cucumber chopped
  • 4 green onions chopped
  • 1/4 cup kalamata olives halved
  • 1 cup fresh parsley chopped
  • 1/2 cup feta crumbled


  • Cook the couscous. In a medium saucepot, bring broth to a boil over high heat. Add couscous and reduce heat to low. Cook, covered for about 10 minutes, until couscous is tender and liquid is absorbed. Fluff cooked couscous with a fork. Let cool.
  • Meanwhile, make dressing. Combine olive oil, lemon juice, mustard, garlic, oregano, pepper and salt. Whisk to combine.
  • Combine cooked and cooled couscous with dressing and remaining ingredients. Mix and enjoy!


Nutrition Facts (per 1 cup): 262 calories, 12g fat, 3g saturated fat, 8mg cholesterol, 3g fiber, 0g added sugar, 8g protein, 207mg sodium, 88mg calcium, 335mg potassium, 133mg phosphorus, 13mg oxalate

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