Best Greek Style Couscous Salad Recipes

GREEK-STYLE COUSCOUS SALAD RECIPE

Greek-Style Couscous Salad Recipe image

Go Greek with this simple couscous salad recipe. The Greek-Style Couscous Salad Recipe is easy to make. Serve chilled and prepare for couscous kudos.

Provided by My Food and Family

Categories Herbs

Time 1h20m

Yield 6 servings, about 1 cup each

Number Of Ingredients 6

Ingredients

1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1 Tbsp. chopped fresh dill
1/2 cup KRAFT Lite House Italian Dressing

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.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

GREEK-STYLE COUSCOUS SALAD FOR A CROWD

Greek-Style Couscous Salad for a Crowd image

This should be enough to serve about 12 people but that just depends on how much everyone eats, and trust me they will be going for seconds lol! although you will need only about 1/2 to 3/4 cup dressing for the salad the amounts listed will give you about 1-1/2 cups, you may reduce by half is desired and also the salad may be reduced by half, use a mixture of all coloured bell peppers for a colourful presentation but do not use more than 1-1/2 cups bell peppers, plan ahead the salad needs to chill until completely cold before serving, all amounts may be adjusted to taste. I strongly suggest to make the dressing a day in advance to blend the flavors, prep time includes chilling time but is only estimated.

Provided by Kittencalrecipezazz

Categories Grains

Time 6h

Yield 12 serving(s)

Number Of Ingredients 23

Ingredients

1 cup olive oil
2 -3 teaspoons fresh minced garlic
2 1/2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon season salt (can use white salt)
1/2 teaspoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons Dijon mustard
4 -5 tablespoons red wine vinegar
1/2 teaspoon sugar (optional)
3 (6 ounce) packages garlic and herb couscous mix (or use favorite flavor)
kalamata olive (to taste, or use sliced pitted black olives)
1 pint cherry tomatoes (halved)
1/2-3/4 cup red bell pepper, seeded and chopped
1/2-3/4 cup green bell pepper, seeded and chopped
1 small cucumber (peeled, seeded and coarsely chopped)
1 small onion, finely chopped
artichoke heart (chopped from a jar, use any amount desired)
1/3 cup fresh parsley, finely chopped
1/2-3/4 cup Greek salad dressing (or to taste)
2 cups crumbled feta cheese
fresh ground black pepper (to taste)
salt (to taste) (optional)

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.

Nutrition Facts : Calories 243, Fat 23.5, SaturatedFat 6.3, Cholesterol 22.2, Sodium 292.3, Carbohydrate 5.1, Fiber 1, Sugar 3, Protein 4.3

GREEK-STYLE COUSCOUS SALAD

GREEK-STYLE COUSCOUS SALAD image

Categories Salad Pasta Side Vegetarian

Yield 2 servings

Number Of Ingredients 10

Ingredients

2/3 cup couscous
1 cup boiling water
3/4 cup canned garbanzo beans (chick peas), drained
1/2 cup chopped yellow or red bell pepper
1/3 cup sliced pitted black olives (preferably imported)
1/3 cup chopped red onion
3 Tablespoons chopped fresh mint
3 Tablespoons olive oil
2 Tablespoons fresh lemon juice
3/4 cup crumbled feta cheese (about 3 ounces)

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.