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Greek Couscous Salad

If you are looking for an easy meatless meal perfect for summer, Greek Couscous Salad is a healthy vegetarian dish that makes fantastic potluck dish and a great make ahead main dish idea!

a close up of Greek couscous salad in a white bowl

I’ve made this Greek Quinoa Salad dozens of times over the years. I love to pair it with gyros for a hearty meal or Apple Feta Quesadillas for a meatless night.

It’s a tasty way to get lots of veggies in and it’s even better the next day when the flavors have had a chance to meld a little bit better.

vegetables, feta, and couscous on a cutting board

Ingredients

  • olive oil
  • fresh parsley
  • cider vinegar
  • dried oregano
  • salt
  • sugar
  • pepper
  • red onion
  • cherry tomatoes
  • red bell pepper
  • yellow bell pepper
  • cucumber
  • black olives
  • feta cheese
  • cooked couscous

Substitutions

You can substitute quinoa for the couscous if you want.

If you wanted to serve this as a stand alone main dish you could always add some chopped or shredded chicken to the salad and serve this up alongside some hearty bread and fruit for a complete meal.

collage showing steps to make the dressing and salad

How to make this?

  1. In a small bowl, mix together parsley, vinegar, oregano, salt, sugar, pepper, and oil.
  2. In a separate bowl, add tomatoes, peppers, cucumber, olives, onion, and feta cheese. Pour dressing over the vegetables and toss to coat.
  3. Add couscous to the veggies and toss to coat again.
  4. Refrigerate until ready to serve. Leftovers will keep for about 3 days.

TOP TIPS FOR COOKING WITH KIDS

If you pre-make the couscous, this is a recipe many kids can make all by themselves! There is only a little bit of mixing and the cutting of the vegetables.

Talk to the kids about what they think the different vegetables will taste like. You can also have them guess which ingredients have seeds in them and which are hard and which are soft.

See here for more tips on cooking with kids!

Do you follow Jonesin’ For Taste on facebook? Stop by and let me know what kinds of recipes you want to see next!

two bowls of couscous salad next to a green napkin with 2 forks

Greek Coucous Salad

If you are looking for an easy meatless meal perfect for summer, Greek Couscous Salad is a healthy vegetarian dish that makes fantastic potluck dish and a great make ahead main dish idea!
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Mediterranean
Servings: 8 servings
Calories: 347kcal
Author: Jade Jones

Ingredients

  • 1/2 cup olive oil
  • 1 bunch fresh parsley minced
  • 2/3 cup cider vinegar
  • 1 Tbsp dried oregano
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1 medium sized red onion, finely chopped
  • 1 pint cherry tomatoes, cut in half
  • 1 large red bell pepper chopped
  • 1 large yellow bell pepper chopped
  • 1 medium sized cucumber, peeled & chopped
  • 1 cup sliced black olives
  • 8 ounces crumbled feta cheese
  • 4 cups cooked couscous

Instructions

  • In a small bowl, mix together parsley, vinegar, oregano, salt, sugar, pepper, and oil.
  • In a separate bowl, add tomatoes, peppers, cucumber, olives, onion, and feta cheese. Pour dressing over the vegetables and toss to coat.
  • Add couscous to the veggies and toss to coat again.
  • Refrigerate until ready to serve. Leftovers will keep for about 3 days.

Notes

You can substitute quinoa for the couscous.  Also, you can add cooked or shredded chicken to the salad to make it a little heartier.

Nutrition

Calories: 347kcal | Carbohydrates: 28g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 1033mg | Potassium: 397mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1640IU | Vitamin C: 72mg | Calcium: 193mg | Iron: 2mg
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14 Comments

  1. Have made 6 times. Great quick grab and go from the fridge. Tried several variations

    Excellent without the Feta. Let the veggies speak
    Excellent with ¼ cup of raisins, throw in and cook with the quinoa
    Excellent with Spring Onions or Red Onions.
    Excellent for 7 days in the fridge (airtight container)
    Better with ½ the salt. Don’t need it.
    Don’t try “just a little extra Olive Oil”

    1. It is a great summer dinner and a perfect potluck dish because it keeps really well. Thanks for stopping by and I enjoyed checking out your recipes as well. I have added your deconstructed hummus salad to my list for this week.

  2. This salad sounds delicious Jade. I like all the ingredients in it, but I’m not a fan of things that are too tangy, so I might have to reduce the vinegar. Thanks for sharing on Merry Monday.

    1. It is definitely tangy so if you don’t like that I would definitely decrease it. It also gets more tangy the longer it sits so you might want to make a smaller batch if you know you won’t eat the leftovers.

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