Athenian Couscous Salad
Submitted by Alisersa
Fluffy couscous salad with tomatoes, cucumber, feta, and fresh parsley tossed in a lemony oregano-olive oil dressing. A refreshing Greek-inspired side ready in 20 minutes.
YIELD
6 servingsPREP
15 minCOOK
5 minREADY
20 minIf Greek salad and couscous had a baby, this would be it.
Fluffy couscous soaks up vegetable broth and gets tossed with ripe diced tomato, cool cucumber, salty crumbled feta, and a generous handful of fresh parsley.
The dressing is punchy and simple: lemon juice, olive oil, dried oregano, and a pinch of cayenne for warmth.
Make it ahead and bring it to room temperature before serving. It’s the kind of salad that travels well to potlucks and tastes even better the next day.
Kitchen Tips
- Let the couscous absorb all the broth off the heat for 5 minutes, then fluff with a fork and break apart any lumps with your fingers
- Use the ripest tomato you can find; out-of-season tomatoes will make this taste flat
- Shake the dressing in a small jar until fully emulsified before pouring over the salad
Ingredients
Directions
Put the broth and couscous into a medium saucepan and bring to a boil. Remove from the heat and set aside 5 minutes, until the broth is absorbed. Transfer the couscous to a bowl and cool. When cool, break apart the lumps with your fingers.
Add the tomato, green onions, cucumber, parsley and feta to the couscous.
Put the lemon juice, olive oil, oregano, salt, pepper and cayenne into a small jar. Cover and shake well to blend. Pour over the salad, mixing well.
Refrigerate; bring the salad to room temperature before serving.
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