Kittencal's Greek Couscous

5.00 (38)
⏱ 10 mins 🍽 4 serving(s) 🏷 Greek

This classic Greek couscous salad is a long-standing family favourite, easily adapted to personal taste or doubled for a crowd. It combines fluffy couscous with fresh tomatoes, cucumber, red onion, salty feta, olives, and chickpeas, all tossed in a simple lemon and olive oil dressing. The entire dish comes together in about 10 minutes, making it an ideal choice for a speedy, satisfying lunch or side dish.

Kittencal's Greek Couscous

Ingredients

  • 1 1/2 cups chicken broth (I use a garlic flavored broth for this) or 1 1/2 cups water (I use a garlic flavored broth for this)
  • 1 cup uncooked couscous
  • 1/2-1 teaspoon dried oregano
  • 2 plum tomatoes, chopped
  • 1 -2 cup diced peeled cucumber
  • 1/2 cup crumbled feta cheese
  • 1/2 cup small ripe olives, halved
  • 1 small red onion, finely chopped
  • 1 (15 ounce) can chickpeas, well drained (garbonzo beans)
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 2 -3 tablespoons olive oil
  • 1 teaspoon fresh ground black pepper (or to taste)
  • salt (to taste)

Method

  1. Heat 1-1/2 cups of chicken broth in a medium saucepan until boiling, then mix in the couscous and oregano. Take off the heat, cover the pan, and leave it to stand for 5 minutes.
  2. Use a fork to fluff the cooked couscous.
  3. In a separate bowl, mix the fluffed couscous with the chopped tomatoes, cucumber, feta cheese, halved olives, red onion, and drained chickpeas. Set this mixture aside.
  4. Whisk together the 1/4 cup water, lemon juice, olive oil, and fresh ground black pepper until well combined.
  5. Drizzle the prepared dressing over the couscous salad and toss everything together gently to coat evenly.
  6. Finish by seasoning the salad with salt and additional black pepper according to your preference.

Nutrition (per serving)

Sodium938500 mg

Recipe details

CategoryGreek
AuthorKittencalrecipezazz