Party Size Greek Couscous Salad
Brighten up your next gathering with this Party Size Greek Couscous Salad—a Mediterranean-inspired masterpiece that’s as vibrant as it is delicious! Perfectly fluffy couscous serves as the base for a medley of crisp English cucumber, sweet grape tomatoes, briny kalamata olives, and creamy feta cheese, all brought together with a zesty homemade dressing of lemon juice, red wine vinegar, and fragrant oregano. Ready in just 25 minutes, this dish is ideal for feeding a crowd, offering bold flavors and a refreshing balance of textures. Serve it chilled or at room temperature for a versatile, crowd-pleasing side dish that pairs effortlessly with grilled meats or stands alone as a vegetarian delight. Whether for picnics, potlucks, or casual dinner parties, this Greek salad delivers big on taste and style!
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Recipe Information
Ingredients
- 2 cups couscous
- 2.5 cups water
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 large English cucumber
- 2 cups grape tomatoes
- 1 small red onion
- 1 cup kalamata olives
- 1.5 cups feta cheese, crumbled
- 0.5 cup parsley, finely chopped
- 4 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
Instructions
In a medium saucepan, bring 2.5 cups of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of olive oil.
Stir in the couscous, cover the saucepan, and remove it from heat. Let it sit for 5 minutes, then fluff with a fork and set aside to cool.
While the couscous is cooling, chop the cucumber into small bite-sized pieces and halve the grape tomatoes.
Thinly slice the red onion and roughly chop the kalamata olives.
In a large mixing bowl, combine the cooked and cooled couscous, cucumber, tomatoes, red onion, olives, crumbled feta cheese, and chopped parsley.
In a separate small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, dried oregano, and ground black pepper to make the dressing.
Pour the dressing over the couscous mixture and gently toss everything together until evenly coated.
Taste the salad and adjust seasoning if necessary, adding more salt or pepper as desired.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with additional parsley or feta cheese, if desired.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 7422 mg | 323% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 22.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1257 mg | 97% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
