Greek Couscous Salad

This Greek Couscous Salad is a fresh, vibrant, and healthy dish that brings Mediterranean flavors to your table. Made with Israeli (pearl) couscous, chickpeas, Kalamata olives, and sun-dried tomatoes, it’s a light yet hearty meal that works well as a side dish or a satisfying main course. Plus, it’s quick and easy to prepare, making it ideal for meal prep, picnics, or quick lunches!

Essential Ingredients

To make this delicious and nutritious salad, you’ll need:

• ½ cup water
• ¼ cup chicken broth (for extra flavor)
• 1 teaspoon minced garlic
• ½ cup pearl (Israeli) couscous
• 1 cup canned chickpeas (garbanzo beans), rinsed and drained
• ¼ cup chopped sun-dried tomatoes
• ¼ cup sliced Kalamata olives
• 2 tablespoons crumbled feta cheese
• 1 tablespoon white wine vinegar
• 1 ½ teaspoons lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper

Preparation Steps

Step 1: Cook the Couscous

1. Pour water and chicken broth into a saucepan.
2. Stir in garlic and bring to a boil.
3. Stir in pearl couscous, cover the pan, and remove from heat.
4. Let the couscous stand until the water is absorbed, about 5 minutes.
5. Fluff with a fork and allow to cool to a warm temperature.

Step 2: Assemble the Salad

6. In a large serving bowl, toss together:
   • Cooked couscous
   • Chickpeas
   • Sun-dried tomatoes
   • Kalamata olives
   • Crumbled feta cheese

Step 3: Make the Dressing

7. In a small bowl, whisk together:
   • White wine vinegar
   • Lemon juice
   • Dried oregano
   • Ground black pepper
8. Pour the dressing over the salad and toss to coat evenly.

Step 4: Serve & Enjoy

9. Let the salad sit for about 20 minutes before serving to allow the flavors to meld.
10. Serve at room temperature or chilled.

Health Benefits

• High in Fiber: Chickpeas and couscous provide a great source of fiber for digestion.
• Rich in Protein: With 9g of protein per serving, this salad supports muscle health.
• Low in Calories: A light and satisfying meal at only 254 calories per serving.
• Heart-Healthy: Contains olive oil, chickpeas, and olives, which promote good heart health.

Serving Suggestions

• As a Side Dish: Pair with grilled chicken, fish, or lamb.
• As a Main Course: Add grilled shrimp or roasted vegetables for extra protein.
• In a Wrap: Use it as a filling for pita bread or lettuce wraps.
• With a Greek Mezze Platter: Serve alongside hummus, tzatziki, and stuffed grape leaves.

Creative Variations

• Vegan-Friendly: Swap chicken broth for vegetable broth and omit the feta.
• Spicy Kick: Add red pepper flakes or chopped jalapeños.
• Extra Crunch: Toss in cucumbers or bell peppers for extra texture.
• Nutty Flavor: Sprinkle pine nuts or slivered almonds for added crunch.
• Creamy Dressing: Mix in Greek yogurt or tahini for a creamier texture.

Storage Tips

• Refrigerate Leftovers: Store in an airtight container for up to 3 days.
• Best Served Fresh: While it can be stored, the flavors are best within 24 hours.
• Avoid Freezing: Couscous has a delicate texture and may become mushy when frozen.

Pro Tips

• Let It Marinate: Allow the salad to sit for 20 minutes before serving to enhance flavors.
• Use Fresh Ingredients: Fresh lemon juice and oregano add authentic Mediterranean flavor.
• Fluff the Couscous: Prevent clumping by fluffing with a fork after cooking.
• Adjust Acidity: If you like a tangier taste, add more lemon juice or vinegar.

Frequently Asked Questions

Can I use regular couscous instead of Israeli couscous?
Yes! Regular couscous works well, but adjust the cooking method as it cooks faster.

What can I use instead of feta cheese?
Try goat cheese, Parmesan, or omit it for a dairy-free version.

Can I make this salad ahead of time?
Yes! It actually tastes better after sitting for a few hours as the flavors meld.

How do I keep couscous from getting mushy?
Make sure to fluff it with a fork after cooking and don’t overcook it.

Enjoy this Greek Couscous Salad, a delicious, healthy, and easy-to-make Mediterranean dish!

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