Description
This Greek Couscous Salad is fresh, zesty, and packed with chickpeas, cucumbers, cherry tomatoes, olives, feta, and dill. Tossed in a simple lemon and olive oil dressing, it’s perfect for meal prep, picnics, potlucks, or a quick Mediterranean-inspired lunch.
Ingredients
Scale
- 1 cup pearled couscous, uncooked
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, sliced
- ¼ cup red onion, thinly sliced
- ½ cup Greek olives (pitted)
- ¼ cup sliced pepperoncini
- ½ cup feta cheese, freshly crumbled
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
- Kosher salt, to taste
Instructions
- Cook the pearled couscous according to package directions.
- Transfer cooked couscous to a fine mesh strainer and rinse with cold water to stop the cooking process. Drain well.
- Add the cooled couscous to a large mixing bowl.
- Add chickpeas, cherry tomatoes, cucumbers, red onion, olives, pepperoncini, and feta cheese.
- Drizzle with olive oil and lemon juice.
- Add dill, garlic powder, and freshly ground black pepper.
- Toss until everything is well combined.
- Taste and season with kosher salt as needed.
- Serve immediately or refrigerate until ready to serve. Garnish with extra feta and fresh dill if desired.
Notes
- Soak red onion in ice water for 10 minutes to mellow the flavor.
- Add extra lemon juice before serving if the salad has been chilled.
- For extra protein, add grilled chicken or shrimp.
- Best enjoyed within 2–3 days. Store in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiled, Tossed
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg