Background and History
Greek Couscous Salad is a refreshing and satisfying dish inspired by the vibrant flavors of Mediterranean cuisine. With its roots in Greek culinary traditions, this salad celebrates the harmony of fresh vegetables, savory feta cheese, and aromatic herbs, creating a wholesome and delicious ensemble.
1 cup couscous
1 1/4 cups water or vegetable broth
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, sliced
1/2 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
In a saucepan, bring water or vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
In a large bowl, combine diced cucumber, cherry tomatoes, sliced Kalamata olives, chopped red onion, crumbled feta cheese, and chopped fresh parsley.
Gently fold the cooked couscous into the vegetable mixture.
In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper.
Toss and Dress
Pour the dressing over the salad and toss until all ingredients are evenly coated.
Chill and Serve
Refrigerate the Greek Couscous Salad for at least 30 minutes before serving to allow the flavors to meld.
(Per Serving – based on 4 servings)
Customize the salad with additional ingredients like bell peppers or artichoke hearts.
Serve as a side dish or add grilled chicken or chickpeas for a complete meal.
Adjust the quantity of olive oil and vinegar to suit your taste preferences.
Check the ingredients for potential allergens, especially in the feta cheese.
Confirm any allergies to couscous or olives.
Modify the recipe to accommodate dietary restrictions or allergies.