Jen's Greek Couscous Salad

Jen's Greek Couscous Salad

2
LaSunshine 0

"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!"

Ingredients

35 m servings 365 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

2
  1. 2 Ratings

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I made this recipe almost exactly as directed with only a couple of very minor changes. One, I diced the peppers instead of cutting them into strips and later quartered the tomatoes since that ...

We all liked it. Had 2nd helpings . Spouse said if you have to eat cous cous..... . So a 3&1/2 rating. Would make it again.