Party-Size Greek Couscous Salad recipe

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Ingredients

3 (6 ounce) packages garlic and herb couscous mix (or any flavor you prefer)
1 pint cherry tomatoes, cut in half
1 (5 ounce) jar pitted kalamata olives, halved
1 cup mixed bell peppers (green, red, yellow, orange), diced
1 cucumber, sliced and then halved
½ cup parsley, finely chopped
1 (8 ounce) package crumbled feta cheese
½ cup Greek vinaigrette salad dressing

Nutrition Info

159.4 calories
carbohydrate: 21.4 g
cholesterol: 10.1 mg
fat: 6.5 g
fiber: 1.7 g
protein: 5.7 g
saturatedFat: 2.2 g
servingSize: -
sodium: 642 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.

  2. When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.

Recipe Yield

20 servings

Recipe Note

If you are tired of the same old potato or macaroni salad and want raves, try this at your next picnic or pot luck! This recipe can be easily adapted depending on the veggies and dressing you use. Salad can be made the night before;however, add dressing just before serving.

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