Description
Enjoy this easy Greek couscous pasta salad with feta. Made in just 20 minutes, it's a quick and satisfying side dish perfect for any occasion. Packed with fresh Mediterranean vegetables, a zesty homemade dressing, and topped with crumbled feta cheese, this salad can be enjoyed warm or cold, making it a versatile and delicious addition to any meal.
Ingredients
Scale
- 8 Ounces Israeli Couscous
- 1 Cup Cucumber - thinly sliced and quartered
- 1 Cup Cherry Tomatoes - halved
- 1 Cup Pitted Kalamata Olives - halved
- 1/2 Cup Red Onion - thinly sliced and halved
- 1/2 C Feta - crumbled
Dressing
- 1/2 Cup Olive Oil
- Juice of 1 Lemon
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Fresh Chives
- 1 Teaspoon Fresh Oregano
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Red Pepper Flakes
Instructions
- Make the Israeli couscous according to package directions (making sure to add salt to the water for flavor).
- While it is cooking, slice and prep your veggies.
- In a bowl, add all the ingredients for the dressing and whisk to combine.
- After the couscous is finished cooking, put it into a large bowl and fluff with a fork.
- Add in all the veggies, olives, feta, and dressing. Toss and stir with a rubber spatula until the couscous is all combined with the dressing.
- Enjoy right away or place in the fridge to chill for a couple of hours until needed.
Notes
- Keep leftovers in the fridge covered for 2-3 days.
- This can be eaten right away at warm/room temperature, or placed in the fridge to chill and then enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 scoop
- Calories: 189
- Sugar: 1.1 g
- Sodium: 272.1 mg
- Fat: 12 g
- Carbohydrates: 17.4 g
- Fiber: 1.7 g
- Protein: 3.7 g
- Cholesterol: 5.6 mg
