Jen's Greek Couscous Salad recipe

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Ingredients

2 ½ cups water
2 cups Israeli couscous
1 red bell pepper, cut into 1/4-by-2-inch strips
1 yellow bell pepper, cut into 1/4-by-2-inch strips
½ cup olive oil
lemon, juiced
salt and ground black pepper to taste
1 cup cherry tomatoes, halved
1 cup kalamata olives, pitted and halved
½ cup crumbled feta cheese

Nutrition Info

364.7 calories
carbohydrate: 35.5 g
cholesterol: 14 mg
fat: 21.7 g
fiber: 3.3 g
protein: 7.9 g
saturatedFat: 4.8 g
servingSize: -
sodium: 460.1 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a saucepan, add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.

  2. Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes, add to couscous and stir.

  3. Whisk olive oil and lemon juice together in a bowl, season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.

Recipe Yield

8 servings

Recipe Note

This is a recipe I created when I needed something to take to a family get-together. It can be made ahead, so you just grab it and go! You can prepare all ingredients and refrigerate separately, then mix together before serving, but this recipe keeps well too!

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