Greek-Style Couscous Salad

85 6 servings, 1 cup (250 mL) each
Recipe By
(10) 6 Reviews
Prep Time
Total Time

6 servings, 1 cup (250 mL) each

This Greek salad isn't just tasty—it's better-for-you, too, with couscous, cucumbers, tomatoes, feta and sprigs of chopped fresh dill.

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What You Need

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Make It

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  • Cook couscous as directed on package, omitting the salt. Fluff with fork. Spoon into large bowl; cool 10 min.
  • Add remaining ingredients; mix lightly.
  • Refrigerate 1 hour.


Substitute 1 Tbsp. chopped fresh dill or mint for the dill weed.


Substitute 4 cups cooked bulgur wheat for the cooked couscous.


  • 6 servings, 1 cup (250 mL) each

Healthy Living

  • Healthy Living

Nutrition Bonus

This tasty salad is a great way to introduce your family to whole wheat couscous.

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
Calories 150
% Daily Value
Total fat 6g
Saturated fat 3g
Cholesterol 20mg
Sodium 430mg
Carbohydrate 19g
Dietary fibre 3g
Sugars 2g
Protein 7g
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lisahannah15 |

  • northern.highwaygirl |

    This is quick and fantastic... not to mention healthy! I substitute zucchini for cucumber and serve this dish hot... sometimes with KRAFT Sundried Tomato / Oregano dressing instead. Great for take-to-work lunches!

  • bonniehartle |

    I didn't have the feta cheese, so I just used the Italian dressing with some pepper. I added frozen peas and some mixed beans to give it some more veggies. Mine was less "Greek", but really tasty!!!