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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