Greek Couscous Salad

This is incredibly easy, light, and delicious. I used whole wheat couscous but any will work! Also, please add olives if you like them.

Recipe adapted from Wegmans.

This recipe is: vegetarian, vegan (don’t add feta)


  • 2 cups couscous, cooked per package directions (cook in vegetable stock for more flavor!)
  • 1/2 cup olive oil
  • 14 oz can marinated artichokes in brine, drained and chopped
  • 2 red, yellow, or orange bell peppers, diced
  • 1 bunch green onions, trimmed and sliced on a bias
  • 1 clove garlic, minced
  • 8 oz feta cheese, crumbled (skip if vegan!)
  • 3 oz sun-dried tomatoes packed in oil, drained and sliced (save ~2 tsp oil)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1/4 cup white wine vinegar
  • salt and pepper, to taste


  1. In a large bowl, combine the couscous, 2 tsp olive oil from sun-dried tomatoes, artichokes, peppers, green onion, garlic, feta, tomatoes, parsley and basil.
  2. Combine the remaining olive oil and white wine vinegar in a small bowl, and add to the salad. Season with salt and pepper to taste.

Serves 8.


One Comment Add yours

  1. chefkreso says:

    Delicious 😊


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