Party-Size Greek Couscous Salad

4.7
(164)

If you are tired of the same old potato or macaroni salad and want raves, try this at your next picnic or pot luck! This recipe can be easily adapted depending on the veggies and dressing you use. Salad can be made the night before; however, add dressing just before serving.

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Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
20
Yield:
20 servings

Ingredients

  • 3 (6 ounce) packages garlic and herb couscous mix (or any flavor you prefer)

  • 1 pint cherry tomatoes, cut in half

  • 1 (5 ounce) jar pitted kalamata olives, halved

  • 1 cup mixed bell peppers (green, red, yellow, orange), diced

  • 1 cucumber, sliced and then halved

  • ½ cup parsley, finely chopped

  • 1 (8 ounce) package crumbled feta cheese

  • ½ cup Greek vinaigrette salad dressing

Directions

  1. Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.

  2. When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.

Nutrition Facts (per serving)

159 Calories
7g Fat
21g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 159
% Daily Value *
Total Fat 7g 8%
Saturated Fat 2g 11%
Cholesterol 10mg 3%
Sodium 642mg 28%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 6g
Vitamin C 20mg 100%
Calcium 73mg 6%
Iron 1mg 5%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.