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Jen's Greek Couscous Salad Recipe

Recipe by: LaSunshine

"This is a recipe I created when I needed something to take to a family get-together. It can be made ahead, so you just grab it and go! You can prepare all ingredients and refrigerate separately, then mix together before serving, but this recipe keeps well too!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In35 m
  • 1Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.
  • 2Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.
  • 3Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.
Ingredients
  • 8 servings
  • 365 cals
  • 2 1/2 cups water
  • 2 cups Israeli couscous
  • 1 red bell pepper, cut into 1/4-by-2-inch strips
  • 1 yellow bell pepper, cut into 1/4-by-2-inch strips
  • 1/2 cup olive oil
  • lemon, juiced
  • salt and ground black pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    365
    18%
  • Fat:
    21.7
    33%
  • Carbs:
    35.5
    11%
  • Protein:
    7.9
    16%
  • Cholesterol:
    14
    5%

Based on a 2,000 calorie diet

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