Best Greek Couscous Salad Recipes

GREEK COUSCOUS SALAD

Steps:

• 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.

GREEK-INSPIRED SHRIMP COUSCOUS SALAD

Steps:

• Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
• Toss shrimp with Greek seasoning.
• Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
• Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.

GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE

Steps:

• Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
• Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
• Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
• Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
• Plate marinated feta and serve dressed salad over top.

GREEK-STYLE COUSCOUS SALAD RECIPE

Steps:

• Cook couscous as directed on package, omitting salt and butter. Fluff with fork. Place in large bowl; cool 10 min.
• Add remaining ingredients; mix lightly.
• Refrigerate 1 hour.

ZESTY GREEK COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
• In large bowl, combine prepared couscous, lemon juice and olive oil.
• Allow to cool to room temperature.
• Add tomatoes, zucchini, basil and green onions.
• Chill at least four hours.
• Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
• May be served over romaine lettuce or fresh spinach.
• May be used as a vegan recipe if served without the cheese.
• Cooking time is minimum chilling time.

GREEK-STYLE COUSCOUS SALAD FOR A CROWD

Steps:

• To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better).
• For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous).
• When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired).
• Mix in feta cheese, then season the salad with black pepper and if needed some salt.
• Cover and chill until completely cold.

PARTY-SIZE GREEK COUSCOUS SALAD

Steps:

• Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
• When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.

JEN'S GREEK COUSCOUS SALAD

Steps:

• Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.
• Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.
• Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.

GREEK COUSCOUS SALAD STUFFED AVOCADOS

Steps:

• Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
• Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
• Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
• Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.

GREEK COUSCOUS SALAD

Steps:

• Place sun-dried tomatoes in a large bowl, cover with hot water, and let stand 10-15 minutes or until softened.
• Drain well, and coarsely chop.
• Add couscous, cucumber, radishes, parsley, basil, feta, and pine nuts, and toss lightly to combine.
• In a small bowl, whisk lemon juice, vinegar, oregano, salt, and pepper until well combined.
• Set aside for 5 minutes for flavor to develop.
• Slowly add olive oil while continuing to whisk briskly.
• Pour over couscous mixture, and toss to blend.
• Cover, and refrigerate for 1-2 hours.
• Taste, and adjust seasonings before serving.
• For some reason, this salad dissipates flavors like you wouldn’t believe.
• You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but don’t add them into the initial dressing mix.
• Add after the dish has set for a while.
• Variation: Replace couscous with coarse bulgur wheat, preferably#3 (very coarse), available at middle-eastern markets and some specialty food stores.
• To prepare, thoroughly rinse 1 cup bulgur in a strainer under running water.
• Place in a medium bowl, cover with very hot tap water, add 1 Tsp salt, mix thoroughly, and set aside for 30 minutes.
• Drain thoroughly, and use as noted above for couscous.

ZESTY GREEK COUSCOUS SALAD

Steps:

• Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
• Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
• Once couscous has reached proper consistency, add remaining ingredients.

PARTY-SIZE GREEK COUSCOUS SALAD

Steps:

• Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
• When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.

GREEK-STYLE COUSCOUS SALAD

Steps:

• Place couscous in meduim bowl. Pour 1 cup boiling water over and stir to combine. Set aside until couscous isn soft and water is absorbed, about 10 minutes. Fluff with a fork. Add garbanzo beans, bell pepper, olives, onions, and mint and toss. Mix in olive oil and lemon juice, then feta cheese. Season to taste with salt and pepper. Refrigerate until ready to serve.

CUCUMBER GREEK SALAD WITH COUSCOUS

Steps:

• Combine cucumbers, mint and 1 Tbsp. dressing.
• Spoon couscous into 6 shallow bowls; top with cucumber mixture and remaining ingredients.
• Drizzle with remaining dressing.

GREEK COUSCOUS SALAD WITH HOMEMADE DRESSING

Steps:

• In jar with tight fitting lid, combine all dressing ingredients and shake until combined. Set aside.
• Cook couscous according to package directions.
• Allow to cool, then fluff with a fork.
• Add the rest of the salad ingredients and 1/2 cup (or all) of the salad dressing. Stir to combine, and chill in refrigerator for 1-2 hours.

GREEK COUSCOUS SALAD

Steps:

• Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened drain and coarsely chop. Mix tomatoes, couscous, cucumber, parsley, basil, cheese and nuts in large bowl. Mix remaining ingredients. Pour over couscous mixture toss. Cover and refrigerate 1 to 2 hours to blend flavors.1 Serving: Calories 105 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 5mg Sodium 260mg Carbohydrate 13g (Dietary Fiber 1g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.