Greek Couscous Salad is a flavorful, vegetable filled, high-protein meal. It's great to enjoy as a family or meal prep for quick and healthy lunches for the week.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: Greek Coucous Salad
Servings: 5
Calories: 598kcal
Author: Garnish and Glaze
Ingredients
For the Couscous:
1 1/2cupsIsraeli pearl couscous
2 1/4cupswater
1/2teaspoongarlic powder
1/2teaspoononion powder
3/4teaspoonsalt
2teaspoonsItalian Seasoning
For the Chicken:
1poundchicken breasts
olive oil
salt and pepper
For the Dressing:
1/3cupolive oil
1/4cupred wine vinegar
1tablespoonlemon juice
1teaspoonDijon mustard
1 teaspoondried oregano
1/2teaspoonsalt
1/4teaspoongarlic powder
1/4teaspoonfresh cracked pepper
For the Salad:
1 1/2cupsenglish cucumber, diced
1 1/2cupsgrape tomatoes, halved
115 ouncecan chickpeas, drained and rinsed
3/4cupkalamata olives, pitted
2/3cupred onion
1/2cupfeta cheese
3tablespoonsfresh flat leaf parsley
Instructions
For the Couscous:
Combine 1 1/2 c. couscous, 2 1/4 c. water, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 3/4 tsp salt, and 2 tsp. Italian seasoning in a 2 quart sauce pan and bring to a boil. Reduce heat to low and add lid, leaving it open a crack. Cook 10-12 minutes, stirring halfway through. Fluff with fork, transfer to a large mixing bowl and place in fridge to cool.
For the Chicken:
Meanwhile, season 1 lb. chicken with salt and pepper. Cook at med-high heat on a grill or in a skillet (cast iron works great!) with a little oil for 6-7 minutes per side or until an internal temperature of 165 degrees F. Transfer chicken to a plate and cool (in the fridge). Slice into bite size pieces.
For the Dressing:
Place 1/3 c. olive oil, 1/4 c. red wine vinegar, 1 T. lemon juice, 1 tsp Dijon mustard, 1 tsp. oregano, 1/2 tsp. salt, 1/4 tsp. garlic powder, and 1/4 teaspoon pepper in a jar. Shake well to combine. Chill until ready to use.
For Assembling:
In a large mixing bowl, combine 1.5 c. cucumber, 1.5 c. tomatoes, 1 can chickpeas, 3/4 c. Kalamata olives, 2/3 c. red onion, 1/2 c. feta, 3 Tbsp. parsley, couscous, and chicken. Toss together. Mix in the dressing when ready to enjoy. *If meal prepping, divide salad among containers and divide dressing into small cups with lids. Refrigerate until ready to eat. Shake dressing and pour over salad before eating.