This Greek Couscous Salad recipe is the swoon worthy triple threat of light, satisfying and flavorful! It’s loaded with delightfully chewy pearl couscous, juicy tomatoes, crunchy bell peppers, crisp cucumbers, zippy pepperoncini, salty Kalamata olives, optional roasted chickpeas and tangy creamy feta all enveloped in tangy, herbaceous Sun-Dried Tomato Feta Pesto! This couscous salad recipe is always a crowd pleaser for holidays, potlucks and parties or a delicious grab-and-go lunch or light dinner. This Greek Couscous Salad is 100% prep ahead friendly for meal prep or stress free entertaining. So please, add it to the menu this week because it is guaranteed to become an instant beloved favorite!
Course Side Dish
Cuisine greek, Mediterranean
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 10-12 servings
Ingredients
COUSCOUS
2cupspearl couscous
5cups low sodium chicken broth or water with 1 TBS bouillon/better than bouillon
SALAD
1 ½cupsEnglish cucumber,sliced and quartered
1pintcherry tomatoes,halved
1red bell pepper,chopped
1yellow bell pepper,chopped
1/2cupred onion,chopped or thinly sliced
1cuppitted Kalamata olives,halved
2/3cuppepperoncini,roughly chopped
115 oz. canchickpeas,rinsed (see notes for optional roasting)
Couscous: Bring chicken broth or water with bouillon to a boil in a large pot. Add the couscous, cover, and reduce to a simmer. Cook for 6-8 minutes, or until couscous is al dente. Drain couscous through a sieve and transfer to a large serving bowl to cool to room temperature. Meanwhile:
Dressing: Add all of the Sun-Dried Tomato Feta Pesto ingredients to a food processor and process until finely chopped, scraping down the bowl as needed (it will be thick).
Salad: Once the couscous has cooled, fluff the grains to separate. Add all of the salad ingredients followed by the dressing. Toss until evenly coated. Serve immediately or refrigerate and serve chilled. Garnish with additional feta and fresh parsley before serving if desired.
Video
Notes
To Roast Chickpeas:
Preheat the oven to 425 degrees F. Line a large baking sheet with foil or a non-slip mat.
Spread the chickpeas on a kitchen towel and pat them very dry; rub them with the towel to remove any loose skins.
Transfer the dried chickpeas to the prepared baking sheet and toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon salt and 1/8 teaspoon pepper.
Roast for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, so bake until they are as crispy as you want them.
Storage
Leftover pearl couscous salad should be stored in the fridge in an airtight container. Salad is best eaten within 2 days, noting that the couscous will soften over time as the veggies release their moisture.