Greek Couscous Salad

This hearty Greek couscous salad uses Israeli couscous. So delicious!

Prep Time:

20 mins

Cook Time:

5 mins

Additional Time:

20 mins

Total Time:

45 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 3 servings

½ cup water
¼ cup chicken broth
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
1 cup canned chickpeas (garbanzo beans), rinsed and drained
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice
1 teaspoon dried oregano
½ teaspoon ground black pepper

Directions

Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.

Nutrition Facts (per serving)

254	Calories
6g	Fat
42g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 3
Calories 254
% Daily Value *
Total Fat 6g	7%
Saturated Fat 2g	8%
Cholesterol 6mg	2%
Sodium 592mg	26%
Total Carbohydrate 42g	15%
Dietary Fiber 6g	21%
Total Sugars 2g
Protein 9g	18%
Vitamin C 7mg	7%
Calcium 84mg	6%
Iron 2mg	12%
Potassium 357mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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