Greek Couscous Salad with a Lemon-Oregano Dressing

Greek Couscous Salad with a Lemon-Oregano Dressing

Serves 4-6

  • 1 ½ cup water
  • 1 cup couscous
  • sea salt
  • 1 15oz. can garbanzo beans, blanched (optional)
  • ½ cup red onion, diced
  • ½ cup cucumber, diced
  • ½ cup grape tomatoes, halved
  • ½ avocado, diced
  • ½ cup kalamata olives, pitted & halved
  • ½ cup pine nuts, toasted

Dressing Ingredients:
  • 2/3 cup olive oil
  • 3 Tbsps. cup lemon juice, fresh
  • ½ tsp. oregano
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

  • Heat water in covered saucepan until right under boiling point. Add couscous and pinch of sea salt.
  • Turn heat off and let stand 5-10 minutes. Use back of fork to fluff couscous into large bowl.
  • After couscous is cooled, add vegetables, olives and beans and gently mix in dressing.
  • Garnish with toasted pine nuts.
  • Whisk sea salt, oregano, black pepper and lemon juice together in a bowl.
  • Then slowly whisk in olive oil until it is creamy in color.

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