Couscous Salad

Holly Clegg
  • Yield: 8 servings

Couscous is very quick cooking and comes out fluffy, light and mild in flavor.


4cups cooked couscous, cooled
1/3cup chopped red onions
2cups chopped tomatoes
1-- cucumber, peeled, seeded and finely chopped
1/4cup chopped green onions (scallions)
1/3cup crumbled feta cheese
1tablespoon dried oregano
1tablespoon olive oil
2tablespoons cider vinegar
2tablespoons lemon juice
-- Dash of crushed red pepper flakes
-- Salt and pepper to taste


  1. Place cooled couscous in a large bowl.  Add red onions, tomatoes, cucumber, green onions and feta.  In a small bowl, whisk together oregano, oil, vinegar, lemon juice, red pepper flakes, salt and pepper.  Toss with couscous mixture.  Cover and refrigerate until serving.

Note:  Add dried chopped fruits, such as cherries, cranberries and apricots, if desired.

Nutritional Info *per serving

  • Calories 133
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 4mg
  • Sodium 62mg
  • Carbohydrate 22g
  • Fiber 2g
  • Protein 4g