Israeli Couscous Greek Salad Recipe

Name: Israeli Couscous Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint Grape Tomatoes, Halved; 1 Medium Red Onion, Sliced; 3-1/2 Tablespoons Extra Virgin Olive Oil, Divided; 2 cups Cooked Israeli Couscous (cooked According To Package Instructions); 1 Tablespoon Fresh Basil, Chopped; 1 Tablespoon Fresh Mint, Chopped; 1/4 teaspoons Red Pepper Flakes; 1/2 teaspoons Coriander; 1 whole Lemon, Juiced; 1/3 cups Crumbled Feta; Salt And Pepper

Servings: persons

1 pint Grape Tomatoes, Halved
1 Medium Red Onion, Sliced
3-1/2 Tablespoons Extra Virgin Olive Oil, Divided
2 cups Cooked Israeli Couscous (cooked According To Package Instructions)
1 Tablespoon Fresh Basil, Chopped
1 Tablespoon Fresh Mint, Chopped
1/4 teaspoons Red Pepper Flakes
1/2 teaspoons Coriander
1 whole Lemon, Juiced
1/3 cups Crumbled Feta
Salt And Pepper

1
Preheat oven to 400 F. Grease a baking sheet.
2
In a medium-sized bowl, toss tomatoes and onions with 2 tablespoons of the olive oil. Add salt and pepper to taste. Spread the veggies on the prepared baking sheet and roast for 25 minutes, tossing occasionally.
3
While tomatoes and onions roast, combine the cooked couscous, herbs and spices in a medium bowl. In a separate small bowl, whisk together lemon juice and remaining olive oil.
4
Once tomatoes and onions are roasted, combine them with the couscous and herbs. Season with salt and pepper to taste. Pour dressing over salad and toss to combine. Lastly, fold in feta crumbles.
5
Adjust seasoning to taste and garnish with extra basil or mint if desired.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pint Grape Tomatoes, Halved, 1 Medium Red Onion, Sliced, 3-1/2 Tablespoons Extra Virgin Olive Oil, Divided, 2 cups Cooked Israeli Couscous (cooked According To Package Instructions), and more.

Yes, Israeli Couscous Greek 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.

That's it — enjoy your meal!

Israeli Couscous Greek Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions