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Greek salad couscous recipe

Greek salad couscous recipe


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  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Couscous salad

Fresh, invigorating and filling - this Greek salad style couscous is an ideal vegetarian summer dish delicious by itself or alongside an array of main dishes.

5 people made this

IngredientsServes: 6

  • 780g couscous
  • 475ml boiling water
  • 45ml olive oil
  • 30ml lemon juice
  • 2 large tomatoes, chopped
  • 1 courgette, diced
  • 50g chopped spring onions
  • 20g chopped fresh basil
  • 150g crumbled feta
  • salt and pepper, to taste

MethodPrep:20min ›Extra time:4hr chilling › Ready in:4hr20min

  1. Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with cling film, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
  2. Stir olive oil and lemon juice with the couscous. Fold tomatoes, courgette, chopped spring onions, and basil into the couscous mixture.
  3. Cover bowl with cling film and chill in the fridge for 4 hours, or overnight.
  4. Stir feta cheese into the couscous mixture; season with salt and pepper. Serve.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (8)

by Audrey

Yum yum. I doubled the zucchini and halved the couscous to increase my family's vegetable intake. The cheese wonderfully disguises the healthiness of the dish.-07 Jul 2015

by penny Slater

I made this recipe with quinoa because there was no couscous. It was excellent! Oil and lemon juice proportions are spot on.-15 Nov 2018

by Hillary Niemi

So, my initial thoughts were that it was bland and dry. BUT the longer it sat in the fridge, the better and more flavorful it got. Needs at least 24 hrs.-23 Jan 2017


Greek Couscous Salad

Greek Couscous Salad is a flavorful, vegetable filled, high-protein meal. It’s great to enjoy as a family or meal prep for quick and healthy lunches for the week.

This Greek Couscous Salad is one of my husband’s favorite meal prep lunches. It’s refreshing, healthy, filling, and doesn’t require heating. For more meal prep ideas, check out my Kalua Pork, Mini Meatloaf, and Chicken Pasta Salad.


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Greek Salad with Cauliflower Couscous

This Greek Salad with cauliflower “couscous” takes just 20 minutes to make and is a great light meal that you can enjoy over a few days. It’s Whole30, Vegan and Keto and the cauliflower really does taste just like traditional couscous once it’s tossed in the delicious dressing.

While in lockdown here in London, one of the foods I have been struggling to get my hands on is lettuce. Because of this I have been forced to experiment with some lettuce free salads and I am so happy with how this turned out. This Greek Salad with cauliflower rice that has been finely ground into “couscous” is light, fresh and so flavourful!

Cauliflower Couscous FAQs?

  • What is cauliflower couscous? it is very finely ground cauliflower that has a meal like consistency similar to couscous
  • How do you make it? The same way you make cauliflower rice! Blend cauliflower florets in a food processor for approximately 20 seconds, about twice as long as it should take to make cauliflower rice. Don’t worry about over blending, the finer the better.
  • Why use cauliflower couscous vs rice? Because it is eaten raw, the finer texture prevents it from being crunchy and makes it much easier to digest.
  • Can I make it using store bought cauliflower rice? Definitely! Just put the cauliflower rice in a food processor and blend for 10 seconds.

This salad holds up really well in the fridge so you can make it to enjoy over 3 or 4 days. You can also bulk it up to make it a heftier meal by serving it topped with chicken, grilled shrimp or fish. For those who are not on a dairy free diet, I highly recommend adding in the feta for added creaminess and a nice salty kick.

Here are a few dishes you could serve with this Couscous Greek Salad:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


Greek Couscous Salad ?

Wholesome greek inspired couscous salad is tasty, refreshing and a perfect summer or spring recipe. All the flavors of a tradition greek salad with an addition of pearl couscous and pine nuts. The salad is simply gorgeous with a rainbow of bright colors from all the vegetables and looks so appetizing on the plate it is almost impossible to keep your hands of it. This salad is so delicious it will please even the most pickiest eaters. All the amazing Mediterranean flavors that everyone loves.

With wholesome ingredients like cucumbers, tomatoes, roasted red peppers, kalamata olives, red onions, oregano, feta cheese and couscous the salad is extra nutritious and satisfying. And all the ingredients work harmoniously together. Tomato and cucumbers bringing an unbeatable freshness, with olives and feta cheese adding a needed salt. Delicately tasting couscous carries out the dominant flavors of other ingredients beautifully.

And I really love an unexpected addition of pine nuts to the salad. Pine nuts are very high in oil, giving them an almost buttery texture and flavor. You might even detect a slightly resinous pine-like flavor. It really offsets the saltiness of the other ingredient balancing the salad out.

The salad is perfect as a healthy vegetarian fare on a hot summer or spring day. And is super easy to make as an added bonus. Homemade vinaigrette really boosts the taste of the salad, it is a stunner and very easy to put together.

Ingredients

    2 Tbsp. olive oil 2 cups pearl couscous 2 1/2 cups vegetable broth 1 large English cucumber cut 1 pint grape tomatoes, halved 1 cup roasted red pepper, roughly chopped 1 cup Kalamata olives, pitted and halved 2/3 cup pepperoncini, roughly chopped 1/2 red onion, halved and sliced thin 1 cup crumbled feta cheese 1/2 cup Pine Nuts
Vinaigrette:

Steps

In a pan, heat 2 Tbsp. olive oil over medium-high heat. Add couscous and cook, stirring often until lightly browned, about 4-5 minutes. Add the broth and bring to a boil. Simmer for 8-10 minutes until the broth has evaporated. Remove from heat and transfer to a large bowl to cool to room temperature. Fluff to separate grains.

To the cooled couscous, add the cucumbers, tomatoes, roasted red pepper, olives, pepperoncini, red onion, half the crumbled feta and half of the pine nuts.

Drizzle with desired amount of vinagrette. Toss until well combined. Sprinkle with the extra crumbled feta cheese and pine nuts.

To make the dressing whisk together red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt and pepper until well combined. Slowly drizzle in olive oil, whisking until combined.


Authentic Greek Salad Recipe

This amazing easy authentic Greek Salad recipe is simple, delicious and everything good about summer in a bowl. Think juicy tomatoes, fresh cucumber, aromatic herbs, tangy olives and creamy feta (or cashew cheese) – all the tastiness of Greece at home.

This recipe is for the original easy Greek salad … the one you get at the best little Greek tavernas with the azure ocean waves gently rolling in while the smell of sunshine and ocean breeze fills the air. It’s made with vegetarian Feta cheese, because it’s the authentic way. But for a delicious vegan version you can just replace the Feta cheese with cashew cheese or your favourite vegan cheese and enjoy.

Greek recipes is a stable in my kitchen. Not only do the Greeks have one of the best life expectancies in the world, they also have one of the tastiest kitchens. Although there are few vegans and vegetarians in Greece, many of their recipes are naturally vegetarian and veggies make up most of the diet.

Greek cooking means simple, delicious and hardworking ingredients. It’s full of flavours packed into every meal and every bite. And it’s made with only a few simple ingredients. It’s rarely fancy, but it’s oh so tasty.

What’s great about this amazing easy Authentic Greek Salad recipe:

  • Everything and I mean everything
  • Made with only a few easy to get ingredients
  • Delicious and full of summer flavours
  • Loaded with vitamins and minerals
  • Healthy and a stable in the Mediterranean diet
  • Can be eaten as is or as a side dish
  • Quick and easy to make
  • Vegetarian
  • Can be vegan – just use vegan cheese
  • Gluten-free
  • A fan favourite

Getting the Greek Flavours

Infusing the flavours of Greece into your salad isn’t all about using sun-ripened tomatoes (although that certainly helps). It has a lot to do with using the right herbs. The greek kitchen is partial to dried herbs and you will quickly realise that dried oregano can make a lot of difference. Oregano brings out the summer flavours in the tomatoes and works together with the fresh basil to really bring out the authentic elements in the salad. Greek salads are not about fancy dressings and all about herbs and spices.

Vegan option for Authentic Greek salad recipe

To make this authentic Greek tomato salad recipe vegan you simply have to use vegan cheese instead of Feta cheese. My favourite vegan feta substitute is Cashew cheese because it has a nice creamy rich taste and freshness to it. But I recommend you use your own favourite vegan cheese for this recipe as everyone has their own preferences for vegan cheese.


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.


This is a beautiful and delicious Greek salad recipe. If you’ve never tried Israeli couscous before, it’s a bit like a small round and chewy pasta (it cooks just like pasta, if fact).

If you can’t find Israeli couscous, you can substitute regular couscous (you can use the same 1 1/2 cups of regular couscous, but steam it by adding it to 3 cups boiled water, turn off the heat, cover, and let sit until all the water is absorbed).

And if you avoid wheat/gluten, you can try this salad with cooked quinoa or millet instead.

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