Couscous Salad

Kitchen Tested
  • Yield 8 servings

The addition of veggies and feta make this a super salad.

Holly Clegg

Couscous is very quick cooking and comes out fluffy, light and mild in flavor.


4 cups cooked couscous, cooled
1/3 cup chopped red onions
2 cups chopped tomatoes
1 -- cucumber, peeled, seeded and finely chopped
1/4 cup chopped green onions (scallions)
1/3 cup crumbled feta cheese
1 tablespoon dried oregano
1 tablespoon olive oil
2 tablespoons cider vinegar
2 tablespoons lemon juice
-- Dash of crushed red pepper flakes
-- Salt and pepper to taste


  1. Place cooled couscous in a large bowl.  Add red onions, tomatoes, cucumber, green onions and feta.  In a small bowl, whisk together oregano, oil, vinegar, lemon juice, red pepper flakes, salt and pepper.  Toss with couscous mixture.  Cover and refrigerate until serving.

Note:  Add dried chopped fruits, such as cherries, cranberries and apricots, if desired.



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