Greek Couscous Salad Recipe

Greek couscous salad is a fresh and tangy side dish or lighter main meal that you will want to eat on repeat.

The flavor combination in this recipe is a real knock out, y’all. It is so freaking good! Pair this as a side dish to your favorite protein.

Or pile your plate high and use it as a plant-based main dish.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

Time to gather your ingredients! To make this Greek couscous salad recipe, you will need the following:

• my red wine vinaigrette recipe, prepared
• Israeli couscous
• canned chickpeas
• cucumber
• grape tomatoes
• red onion
• pitted kalamata olives
• vegan feta cheese – optional (we like Violife)
• flat leaf parsley
• fresh basil

How to make Greek couscous salad

Mix up the dressing

This Greek couscous salad recipe uses one of my all time favorite dressings – my Greek red wine vinaigrette. It is inspired by the dressing at Zoe’s Kitchen, but made with less oil. I actually prefer my own to Zoe’s now. The flavors are just better, in my humble opinion.

To make the dressing, just measure out and add all dressing ingredients to a mason jar fitted with a lid and shake well to combine and emulsify.  This only takes a minute or two. (Note: the dressing will separate after standing for a minute or so)

Chop the veggies

Prep and chop all the veggies. The colors in this couscous salad are just beautiful.😍

Assemble the Greek couscous salad

Combine all of the salad ingredients in a large mixing bowl or serving bowl. 

Dress and serve. Pour the dressing over the couscous salad, toss and top with the fresh parsley and basil.

Serve at room temperature or cold. I hope y’all enjoy this as much as I have. Let me know if you try it.

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Print

Greek Couscous Salad

Greek couscous salad is a fresh and tangy side dish or lighter main meal that you will want to eat on repeat.

Course Salad, Side Dish

Cuisine Vegan

Keyword Greek couscous salad, Greek couscous salad recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings 5

Calories 339 kcal

Author Marjorie @APinchOfHealthy

Ingredients

For the salad

• 1.5 cups Israeli couscous cooked to package instructions
• 15 ounces chickpeas 1 can – drained and rinsed
• 1 cup cucumber chopped
• 1 cup grape tomatoes sliced
• ⅔ cup red onion diced
• ¾ cup kalamata olives sliced, pitted
• ½ cup vegan feta cheese – optional (we like Violife, or your favorite feta cheese)
• ¼ cup flat leaf parsley chopped
• 2 tablespoons fresh basil sliced or torn

For the red wine vinaigrette dressing

• 1/4 cup red wine vinegar
• 1/4 cup water
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon garlic powder or granulated garlic
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Assemble the salad. Combine all of the salad ingredients in a large mixing bowl or serving bowl.
2. Mix up the dressing. Add all dressing ingredients to a mason jar fitted with a lid and shake well to combine and emulsify.
3. Dress and serve. Pour the dressing over the salad, toss and top with the parsley and basil. Serve at room temperature or cold.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition info includes half of the dressing. (You will likely have leftover dressing. Reserve the rest for serving, if desired)

Nutrition Facts

Greek Couscous Salad

Amount Per Serving

Calories 339 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Sodium 562mg24%

Potassium 451mg13%

Carbohydrates 39g13%

Fiber 9g38%

Sugar 6g7%

Protein 10g20%

Vitamin A 668IU13%

Vitamin C 12mg15%

Calcium 77mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.