Zesty Greek Couscous Salad Recipes

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GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE



Greek Salad with Couscous and Spicy Feta Cheese image

This is a healthy vegetarian Greek recipe, that can be easily turned into vegan too if you replace the feta cheese with tofu.

Provided by BroChef TV

Time 50m

Yield 6

Number Of Ingredients 18

1 tablespoon dried oregano
1 teaspoon chili powder
3 tablespoons extra-virgin olive oil
1 (6 ounce) package feta cheese, cubed
1 cup water
1 cup couscous
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
1 medium green bell pepper, chopped
¼ medium red onion, chopped
¼ cup pitted black olives
¼ cup pitted green olives
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
1 tablespoon soy sauce

Steps:

  • Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
  • Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
  • Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
  • Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
  • Plate marinated feta and serve dressed salad over top.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 28.8 g, Cholesterol 24.9 mg, Fat 28 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 7.3 g, Sodium 666.6 mg, Sugar 3.4 g

ZESTY GREEK COUSCOUS SALAD



Zesty Greek Couscous Salad image

This recipe is a modification from the winner of a couscous contest put on by Near East. We left out the green onions. We also used grape tomatoes instead of regular to add flavor. Very good!

Provided by noway

Categories     Greek

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup couscous, prepared according to box
1/4 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons olive oil
1 pint grape tomatoes
1 medium zucchini, halved and thinly sliced
1/2 cup fresh basil, cut into strips
3/4 cup crumbled feta cheese

Steps:

  • Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
  • Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
  • Once couscous has reached proper consistency, add remaining ingredients.

Nutrition Facts : Calories 235.6, Fat 11.2, SaturatedFat 3.8, Cholesterol 16.7, Sodium 220.2, Carbohydrate 27.1, Fiber 2.5, Sugar 1.5, Protein 7.3

GREEK COUSCOUS SALAD



Greek Couscous Salad image

Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) reduced-sodium chicken broth
1-3/4 cups uncooked whole wheat couscous (about 11 ounces)
DRESSING:
1/2 cup olive oil
1-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
1 teaspoon adobo seasoning
1/4 teaspoon salt
SALAD:
1 English cucumber, halved lengthwise and sliced
2 cups grape tomatoes, halved
1 cup coarsely chopped fresh parsley
1 can (6-1/2 ounces) sliced ripe olives, drained
4 green onions, chopped
1/2 cup crumbled feta cheese

Steps:

  • In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.

Nutrition Facts : Calories 335 calories, Fat 18g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 7g fiber), Protein 9g protein.

ZESTY GREEK COUSCOUS SALAD



Zesty Greek Couscous Salad image

This recipe is on the Near East plain couscous box. I'm certain that most of the couscous flavors would work just as well in this recipe. It's a bit different than the others posted, so I'm adding it to Recipezaar.

Provided by dogsandwoods

Time 4h30m

Yield 10 cups, 7 serving(s)

Number Of Ingredients 9

1 (7 5/8 ounce) package couscous
1/4 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons olive oil
2 large tomatoes, chopped
1 medium zucchini, thinly sliced
1/2 cup fresh basil, cut into strips
1/3 cup green onion
3/4 cup feta cheese

Steps:

  • Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
  • In large bowl, combine prepared couscous, lemon juice and olive oil.
  • Allow to cool to room temperature.
  • Add tomatoes, zucchini, basil and green onions.
  • Chill at least four hours.
  • Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
  • May be served over romaine lettuce or fresh spinach.
  • May be used as a vegan recipe if served without the cheese.
  • Cooking time is minimum chilling time.

SPICY COUSCOUS SALAD



Spicy couscous salad image

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Side dish

Time 10m

Number Of Ingredients 9

100g couscous
220g can chickpea , rinsed and drained
100ml hot chicken stock
zest and juice 1 lemon
1 roasted red pepper , chopped
25g flaked toasted almonds
handful mint leaves, chopped
2 tbsp natural Greek yogurt
1 tsp harissa

Steps:

  • Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.14 milligram of sodium

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