This Greek Couscous Salad is bursting with flavors! A tangy red wine vinaigrette tossed with fluffy couscous, crunchy vegetables and creamy feta cheese!
Scale
Ingredients
- 2 cups pearl couscous
- 1 heaping cup diced cucumbers
- 1 heaping cup diced grape or cherry tomatoes
- 1/2 red onion, thinly sliced (or 1/2 cup pickled red onions)
- 6 ounce jar Kalamata olives, drained and halved
- 12 ounce jar pepperoncini peppers, drained and rough chopped
- 1 heaping cup feta cheese (full fat feta preferable)
For The Vinaigrette:
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2–3 large cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
Instructions
- Fill a large pot halfway with water and bring to a boil. Salt the water generously and then add the couscous. Stir and bring to a simmer. Cook the couscous for 8 minutes until just tender. Drain and rinse with cold water and set aside. Make sure that the couscous is drained really well before adding to the salad.
- Add the cucumbers, tomatoes, onion, olives and peppers to a large bowl. Add the drained couscous and season the salad with salt and pepper to taste.
- Mix the ingredients together for the vinaigrette. Pour about half of the vinaigrette over the couscous salad and toss. Taste and adjust with more vinaigrette if needed, cover and chill for at least 1 hour before serving. After the couscous salad chills, you may need to add more vinaigrette since the couscous tends to absorb some of the dressing. Toss the salad before serving and save any remaining dressing for adding to any leftovers.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
