Greek Couscous Salad

4.95 from 40 votes

This Greek Couscous Salad is a crowd-pleaser! Packed with fresh flavors and easy meal prep tips, it’s perfect for any occasion.

Prep Time25

Total Time25

Course: Salad

Cuisine: American

Keyword: greek couscous salad

Servings: meal prep servings; 4–6 dinner servings

Author: Chelsea Lords

Cost: $8.36

Equipment

Mason jar or other sealable container

Ingredients

Salad

2 (4.7-ounce) packages roasted garlic & olive oil pearled couscous I use one made by Near East
1 English cucumber or hothouse cucumber, coarsely chopped
3 bell peppers 1 red, 1 green, 1 yellow, coarsely chopped
1/2 of 1 large red onion chopped
1 cup cherry tomatoes, halved
1/2 cup flat-leaf Italian parsley finely chopped
2 (15-ounce) cans chickpeas
Feta cheese to taste
1 lemon cut into wedges

Salad Dressing

1/4 cup red wine vinegar
1/2 cup olive oil
1 lemon
1 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon Dijon-style mustard
Salt and pepper

US - Metric

Instructions

Prepare the couscous mix according to package instructions, making sure to add in the seasoning mix. If you don’t use couscous from a package, you’ll want to add some of your favorite seasonings because a lot of the flavor in this salad comes from that seasoning.
While the couscous is cooking, prep the veggies: coarsely chop the cucumber, peppers, red onion, and cherry tomatoes. Finely chop the parsley. To take the bite out of the raw red onion, you can soak it in cold water (or freshly squeezed lemon juice) for about 10 minutes.
Drain and rinse the chickpeas. If desired, roast them in the oven or air fryer.
Prepare the dressing by adding all the dressing ingredients to a mason jar. Juice the lemon to get 1 tablespoon lemon juice. Season with salt and pepper (I add about 1 teaspoon salt and 1/2 teaspoon pepper, but add to your preference). Seal the jar and shake until combined.
TO SERVE AS A SALAD: Add the prepared couscous to a large bowl and allow to cool. Add in all the veggies and chickpeas. Add in some feta cheese, freshly squeezed lemon, salt and pepper to taste, and the dressing. Only dress what you will enjoy as this salad doesn’t sit well for a long time with the dressing.
TO MEAL PREP: Divide the dressing evenly into 6 small containers. Divide the couscous evenly among 6 meal prep containers. Next add in equal parts of all the chopped veggies and chickpeas. Add a lemon wedge, some feta cheese, and cover everything with some salt and pepper. To enjoy, add the dressing, squeeze the lemon over everything, stir together, and eat!

Video

Notes

Storage: Store leftover Greek Couscous Salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate and add it right before serving to keep the salad fresh and crisp.

Nutrition