Couscous Feta Salad18 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 2 hr
“I got this great recipe from a friend and it has become a summer favorite! It is light and refreshing. Great as a side or as a light meal. Walnuts are a nice substitute for the pine nuts.” - by Ruth Ann Bradach
Original recipe yields 8 servings
- Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork, and refrigerate until cold, about 1 hour.
- Once the couscous is cold, make the dressing by whisking together the salt, black pepper, red wine vinegar, and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber, feta cheese, green onions, parsley, and pine nuts into the couscous. Pour the dressing overtop, and stir until evenly moistened. Chill 30 minutes before serving.
Amount Per Serving (8 total)
- 304 cal
- 18.9 g
- 26.8 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"I found this recipe when I was looking for side dishes that I could eat while on the South Beach Diet. I have been making this for several months and even my two year old asks for second helpings. Tw..." See moreo things that make this a little easier are 1) If you don't have time to let the couscous chill for an hour, make it the night before and then mix it with the other ingredients the next day. 2)Either leave the cucumber out all together, or cut it up and add to individual salads. I find that the leftovers don't keep as well with the cucumber mixed in."
"Love this recipe - made a few modifications - use salt only to taste - not amount in recipe - used 3/4 c olive oil & 3-1/2 T red wine vinegar - was out of Dijon, so used regular mustard and 3/4 t suga..." See morer to cut the tang down. Also added 1 c carrots (matchstick size cut); 1 can garbanzo beans and cut back on feta cheese slightly. Excellent summer dish - added extra fresh herbs from garden - definitely a keeper recipe - thanks so much - next time, going to try cooking cous cous with one can chicken broth instead of water for more flavor. The cous cous called for in recipe is equivalent to one box."
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