Print Recipe

Greek Couscous Salad

kristineskitchenblog.com
A flavorful Greek couscous salad that is quick and easy to make. Great for meal prep and make ahead school lunches or work lunches! Quinoa is also delicious in place of the couscous.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 6 servings
Calories: 398kcal

Ingredients

  • 10 ounce package plain couscous
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups cherry tomatoes halved
  • 1/2 cup pitted kalamata olives halved
  • 1 cup canned chickpeas rinsed and drained
  • 1/2 cup crumbled feta cheese

Instructions

  • Cook couscous according to package directions. Let cool.
  • Whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir into couscous.
  • Stir in halved cherry tomatoes, halved pitted kalamata olives, chickpeas and feta cheese.
  • Salad will last for up to 3 days in the refrigerator.

Notes

You may substitute quinoa for the couscous. Use 1 1/2 cups uncooked quinoa. Rinse well and cook according to package directions.

Nutrition

Serving: 1/6 recipe | Calories: 398kcal | Carbohydrates: 48g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 495mg | Fiber: 5g | Sugar: 4g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com