Greek-Style Couscous Salad Recipe

Name: Greek-Style Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Extra Virgin Olive Oil Plus 1 Tablespoon; 2 cups Israeli-style Couscous; 2-1/2 cups Water; 1 teaspoon Kosher Salt; 3 Tablespoons White Balsamic Vinegar; 1 teaspoon Sea Salt Plus Extra To Taste; 1/2 teaspoons Freshly Ground Pepper Plus Extra To Taste; 1/4 teaspoons Cayenne Pepper; 1 teaspoon Smoked Hungarian Paprika; 1 whole Small Cucumber, Diced; 1 cup Yellow Grape Tomatoes, Sliced In Half; 1 cup Red Grape Tomatoes, Sliced In Half; 1 whole Small Red Onion, Diced; 1 Tablespoon Fresh Oregano Leaves, Finely Chopped; 8 ounces, weight Feta Cheese, Cubed; 1/2 cups Sliced Almonds

Servings: persons

1/2 cups Extra Virgin Olive Oil Plus 1 Tablespoon
2 cups Israeli-style Couscous
2-1/2 cups Water
1 teaspoon Kosher Salt
3 Tablespoons White Balsamic Vinegar
1 teaspoon Sea Salt Plus Extra To Taste
1/2 teaspoons Freshly Ground Pepper Plus Extra To Taste
1/4 teaspoons Cayenne Pepper
1 teaspoon Smoked Hungarian Paprika
1 whole Small Cucumber, Diced
1 cup Yellow Grape Tomatoes, Sliced In Half
1 cup Red Grape Tomatoes, Sliced In Half
1 whole Small Red Onion, Diced
1 Tablespoon Fresh Oregano Leaves, Finely Chopped
8 ounces, weight Feta Cheese, Cubed
1/2 cups Sliced Almonds

1
In a saucepan, heat a tablespoon of extra virgin olive oil over medium high heat. Add the couscous and cook until slightly brown, about 5 minutes. Add the water and the kosher salt and bring to a boil. Lower the heat to a simmer, cover and cook for about 10 minutes or until all the water is absorbed and the couscous is al dente. Remove from heat, and set aside to cool.
2
In a small bowl, whisk together the remaining 1/2 cup of oil, balsamic vinegar, 1 teaspoon sea salt, 1/2 teaspoon ground pepper, cayenne and paprika until smooth. Set aside.
3
In a large bowl combine the cooked couscous, dressing, cucumber, tomatoes, red onion, oregano, feta and almonds. Toss to combine and adjust seasoning to taste by adding salt and/or more pepper.
4
Refrigerate for at least an hour to allow the flavors to meld and serve cold.

648

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 16 ingredients. The key ingredients include: 1/2 cups Extra Virgin Olive Oil Plus 1 Tablespoon, 2 cups Israeli-style Couscous, 2-1/2 cups Water, 1 teaspoon Kosher Salt, and more.

Yes, Greek-Style 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.

Greek-Style Couscous Salad

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