Greek Couscous Salad

Need a new idea for a summer lunch? Swap out the classic and boring pasta salad for this sophisticated couscous recipe!

couscous salad greek chefanie stephanie nass


  • 1 box of Near East couscous
  • 1/2 hothouse cucumber
  • 3 scallions (white and green parts)
  • 1/2 pint grape tomatoes 
  • 8 oz. feta cheese
  • 1/2 pitted kalamata olives
  • 1/4 cup olive oil
  • 2 T red wine vinegar (or juice from olives)
  • Salt to taste.


  • Bring 3 1/2 cups of water to a boil and add 2 teaspoons of kosher salt.
  • When water is boiled, add box of couscous and turn off heat.
  • Put on lid and let sit for 8-10 min. until couscous has cooked and absorbed water.
  • Meanwhile, chop vegetables and cheese into bite-sized pieces.
  • Mix vegetables and cheese with 1/4 cup olive oil and 2 T red wine vinegar (or juice from olives).
  • Put couscous in a large bowl and fluff with a fork.
  • Add vegetables to couscous, and mix together.
  • Salt to taste.

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