Greek Couscous Salad

Course: Salad, Side Dish

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 157kcal

Quick, fresh and flavourful! This simple Greek Couscous Salad filled with Mediterranean flair.

Heat 1 tablespoon of olive oil in a skillet over medium high heat.
Add the dry couscous and lightly toast for 1-2 minues, be sure not to burn it. The pearls should have a nice light brown colour.
In a pot bring to a boil 1 ⅓ cups of water.
Add the toasted couscous, bring to a boil, then turn the heat to low. Cover and cook for about 12- 14 minutes until tender.
Remove from heat, place in a large mixing bowl to cool.
You can add 1 tablespoon of the Greek salad dressing to the couscous to prevent it from sticking.

Combine the remaining olive oil, white balsamic vinegar, Greek seasoning and sugar. Mix well and set aside until ready to use.

Wash and cut the olives and cucumbers. Crumble the feta cheese.
In a large bowl combine the cooked couscous, with the diced vegetables, feta cheese and salad dresssing.
Mix well. It can be served at room temperature, or cover and chill to serve later.

Couscous can be cooked ahead of time and placed in the fridge until ready to use.

Pearl/Israeli couscous is best, but Moroccan will also work.

I like tri-colour couscous, but any colour will work.

Feel free to garnish with fresh herbs before serving.

Store leftovers covered in the fridge for up to 3 days.

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