Greek couscous salad

Greek couscous salad

Apr 10 2020


15 mn

Serves 5

This can go with whatever grain you have or even pasta or rice, feel free to adapt.


  • 1 pack of pearl couscous
  • 2 small cucumbers
  • 1 cup of cherry tomatoes
  • 1/3 cup of olives, pitted
  • 1/3 cup of feta cheese
  • 1/2 small shallot
  • 2-3 bunches of arugula
  • 1/4 cup of toasted pine nuts
  • Vinaigrette: 2 tbsp of fresh lemon juice, 1 garlic clove, 1 tsp of oregano, 1 tsp of dijon mustard, 1/4 of olive oil, salt and pepper


Cook the couscous according to packaging instruction.

Meanwhile, cut the cucumbers into small cubes (I like to keep the skin on), cut the tomatoes in 2 and roughly chop the olives.Thinly slice the shallot and put in ice cold water for a couple of minutes, it will tone down the sharpness of it.  Combine in a large bowl.

Make the dressing bit whisking together ( I like to make it in a jar with a lid, assemble it all and shake it) the lemon juice, crushed garlic, oregano, olive oil some salt and pepper.

When couscous is cooked, toss it with the veggies, arugula and dressing while still hot, it will really combine all the flavors nicely. Sprinkle the pine nuts and feta. Taste and adjust the seasoning.

This can be eaten as it is or keep it in the fridge and eat it cold later.

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