This Greek couscous salad is ready in 10 minutes!!!! Plus it looks and tastes amazing. Packed with the flavors of a traditional greek salad, this greek couscous could be a side dish or served on it’s own for lunch. Better yet make it for dinner and pack up the leftovers in a lunchbox!!!!
What to serve with Greek Couscous Salad?
The wonderful thing about couscous is it goes with so many different dishes.
Serve this couscous salad with:
- Seared Steak
- Grilled chicken
- Blacken salmon
- Roasted veg
- Baked mushrooms
- A sprinkling of roasted chickpeas
I made a batch of this greek couscous up to serve with my One Pan Greek Chicken!!! It was a Greek kind of week 😉
Did you see my Greek chicken, it is a post from a couple of years ago, but I added a cool cooking video to it. Check it out here.
The flavours work so well together!!! Plenty of oregano, olive oil and the salty hit of feta and olives!!! YUM!!!!!
How to flavor couscous?
The trick to flavourful couscous is to use stock when you cook it. Vegetable or chicken stock are best, but for a hearty side try beef stock and roasted vegetables.
I make my greek couscous with vegetable stock to ensure it has plenty of flavor, as let’s face it, couscous is pretty bland on it’s own!!!! I also add some dried herbs, seasoning and lemon zest to the couscous so that whilst it is sitting in the hot stock it is also absorbing all the wonderful greek flavours. Don’t skip that step it really does make all the difference.
Once you have finished making your the couscous salad, give it a final drizzle of extra virgin olive oil and sprinkle with fresh herbs. This turns your couscous into something special. If you can find fresh oregano then it is wonderful here, but fresh mint is delicious too. Or a mixture!!!!!
Why is my couscous clumpy? Why is my couscous gluggy? Why is my couscous sticky?
These are questions I get asked a lot! And my answer is always the same. It comes down to the ratio of couscous to liquid.
If you look at the photo above you will see the couscous is fluffy rather than stuck together.
For 1 1/2 cups of couscous I use 1 3/4 cups of stock.
And once the couscous has soaked. I use a fork to fluff the grains and make everything soft and separated.
Ways to use up leftover Greek Couscous Salad.
Leftover couscous salad is great taken for lunch. Add some slices of chicken or strips of steak and you have a healthy and delicious lunch.
Once cooked, you can keep it cover in the fridge for 3-4 day.
Or mix it together with an egg and make some couscous fritters.
If you love this recipe for 10 Minute Greek Couscous Salad why not pin it for later.
10 Minute Greek Inspired Couscous Salad
- 1 1/2 cup couscous
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 lemon
- 1 3/4 cups hot vegetable stock
- 1 1/2 cup cherry tomatoes
- 2 tbsp chopped red onion
- ½ cucumber
- handful kalamata olives
- 1 tbsp extra virgin olive oil
- 3/4 cup feta cheese
- Fresh oregano/fresh mint to serve
- Tip the couscous into a large bow/, add the dried oregano, dried parsley, black pepper, salt and the zest of the lemon. Mix gently to combine Then pour over the hot stock.
- Cover the bowl and leave it for 5 minutes until all the stock has been absorbed.
- Fluff the couscous with a fork.
- Chop the cherry tomatoes in half (or quarters) and add them to the couscous along with the finely chopped onion.
- Cut the cucumber in half and remove the seeds then chop into small dice. Add to the couscous.
- Cut the loves into wedges and add to the couscous with the EVOO.
- Stir everything together and serve with the crumbled feta cheese and some fresh herbs.(You can add some wedges of the tested lemon too)
10 Minute Greek Couscous Salad Anecdote
(aka my recipe ramble for those who love the waffle)
I have been making this greek couscous since before Mr 11 was born!!!!!!!!!! It was a staple lunchbox meal for me back when I was working. I could make a big batch up on a Sunday and then have it for at least 3 lunches! Like I mentioned above, sliced chicken, sliced beef (shrimp if I was feeling flush) are all super yum with this dish.
I also make this as a big bowl to take to pot lucks or bring a dish parties. It is always a hit as it goes with so many different things 😀
I actually charred up the lemon (I used for the zest) and served that with the leftover greek couscous for lunch today, but I thought perhaps I had given you charred lemon overload recently 😉 (Do you remember the charred lemon addiction???)
However you decide to make this, be it a side or a lunch item, do give it a go. The flavours are beautiful and it is ready so very quickly!!!!