Greek Couscous Salad
Serves 4
10 mins prep
5 mins cook
15 mins total
A quick and hearty Greek couscous salad with lemon-oregano dressing, fresh herbs, feta, and Mediterranean-inspired flavor.
cupcouscousregular, not pearl
pinchsalt
cupfresh parsleyfinely chopped
tbspfresh mintchopped
cucumberdiced
cupcherry tomatoeshalved
cupred onionfinely diced
lemonjuiced
tbspolive oil
salt and pepper to taste
cupfeta cheesecrumbled
cupKalamata olivessliced (optional)
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The Couscous
Pour 1 cup boiling water over 1 cup couscous with a pinch of salt in a bowl. Cover tightly with a lid (a plate works fine), and let sit 5 minutes. Fluff with a fork and let cool slightly — it doesn't need to be cold, just not steaming.
The Veggies
While the couscous sits, dice the cucumber, halve the tomatoes, finely dice the red onion, chop the parsley and mint.
If the flavor of the red onion is too sharp, soak the diced pieces in cold water for 5 minutes and drain.
The Dressing
Whisk together lemon juice, olive oil, dried oregano, salt, and pepper in a small bowl. Taste and adjust — it should be bright and punchy since the couscous will absorb some of the flavor. If you want some sweetness, feel free to add some honey dijon mustard as well.
Toss
Add all vegetables and herbs to the cooled couscous. Pour dressing over and toss well. Gently fold in crumbled feta and olives (if using).
Let It Sit
Let the tossed salad rest for 10 minutes before serving so the couscous absorbs the dressing and everything comes together. Taste and adjust for salt and enjoy!