Couscous Salad Recipe

Name: Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup water; ½ cup chicken broth; 1 cup couscous; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 teaspoons garlic, minced; 1 cup feta cheese; 1 cup cherry tomatoes, quartered; 15 ounces black beans; ½ cup green onion; 3 leaves fresh basil, finely chopped; 10 leaves fresh cilantro, finely chopped; 1 dash oregano; salt and pepper, to taste

Servings: persons

¾ cup water
½ cup chicken broth
1 cup couscous
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons garlic, minced
1 cup feta cheese
1 cup cherry tomatoes, quartered
15 ounces black beans
½ cup green onion
3 leaves fresh basil, finely chopped
10 leaves fresh cilantro, finely chopped
1 dash oregano
salt and pepper, to taste

1
Bring water and chicken broth to a rolling boil in a 2-quart pot.
2
Stir in couscous.
3
Cover the pot and remove from heat.
4
Let stand for 5 minutes.
5
Mix olive oil, lemon juice, and garlic together in a large bowl.
6
Add feta, tomatoes, beans, green onions, basil, oregano, and cilantro.
7
Toss together.
8
Fluff couscous, and season with salt and pepper.
9
Toss couscous into the tomato salad.
10
Serve chilled.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¾ cup water, ½ cup chicken broth, 1 cup couscous, 2 tablespoons olive oil, and more.

Yes, Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Salad

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