Greek Style Couscous Salad For A Crowd Recipes

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ZESTY GREEK COUSCOUS



Zesty Greek Couscous image

Zesty pasta salad made with zucchini, tomato, lemon, and basil.

Provided by m1shootr

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 4h25m

Yield 6

Number Of Ingredients 10

4 ½ cups fast-cooking couscous
2 cups boiling water
3 tablespoons olive oil
2 tablespoons lemon juice
2 large tomatoes, chopped
1 zucchini, diced
½ cup chopped green onion
½ cup fresh basil, cut into strips
1 cup crumbled feta cheese
salt and freshly ground black pepper to taste

Steps:

  • Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
  • Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
  • Cover bowl with plastic wrap; refrigerate 4 hours to overnight.
  • Stir feta cheese into the couscous mixture; season with salt and pepper.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 105.7 g, Cholesterol 22.3 mg, Fat 13.1 g, Fiber 7.7 g, Protein 21.2 g, SaturatedFat 4.8 g, Sodium 301 mg, Sugar 3.3 g

PARTY-SIZE GREEK COUSCOUS SALAD



Party-Size Greek Couscous Salad image

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.

Provided by Saveur

Categories     Salad     Grains

Time 45m

Yield 20

Number Of Ingredients 8

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

Steps:

  • Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
  • 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 : Calories 159.4 calories, Carbohydrate 21.4 g, Cholesterol 10.1 mg, Fat 6.5 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 642 mg, Sugar 2.7 g

GREEK-STYLE COUSCOUS SALAD RECIPE



Greek-Style Couscous Salad Recipe image

Go Greek with this simple couscous salad recipe. The Greek-Style Couscous Salad Recipe is easy to make. Serve chilled and prepare for couscous kudos.

Provided by My Food and Family

Categories     Herbs

Time 1h20m

Yield 6 servings, about 1 cup each

Number Of Ingredients 6

1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1 Tbsp. chopped fresh dill
1/2 cup KRAFT Lite House Italian Dressing

Steps:

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

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

GREEK COUSCOUS



Greek Couscous image

Greek style Israeli couscous. So delicious!

Provided by KenzieKook

Categories     World Cuisine Recipes     European     Greek

Time 45m

Yield 3

Number Of Ingredients 12

¼ cup chicken broth
½ cup water
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice

Steps:

  • Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
  • In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g

JEN'S GREEK COUSCOUS SALAD



Jen's Greek Couscous Salad image

This is a recipe I created when I needed something to take to a family get-together. It can be made ahead, so you just grab it and go! You can prepare all ingredients and refrigerate separately, then mix together before serving, but this recipe keeps well too!

Provided by LaSunshine

Categories     Salad     Pasta Salad     Greek Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 10

2 ½ cups water
2 cups Israeli couscous
1 red bell pepper, cut into 1/4-by-2-inch strips
1 yellow bell pepper, cut into 1/4-by-2-inch strips
½ cup olive oil
lemon, juiced
salt and ground black pepper to taste
1 cup cherry tomatoes, halved
1 cup kalamata olives, pitted and halved
½ cup crumbled feta cheese

Steps:

  • Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.
  • Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.
  • Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 35.5 g, Cholesterol 14 mg, Fat 21.7 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 460.1 mg, Sugar 1.6 g

GREEK COUSCOUS SALAD



Greek Couscous Salad image

Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) reduced-sodium chicken broth
1-3/4 cups uncooked whole wheat couscous (about 11 ounces)
DRESSING:
1/2 cup olive oil
1-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
1 teaspoon adobo seasoning
1/4 teaspoon salt
SALAD:
1 English cucumber, halved lengthwise and sliced
2 cups grape tomatoes, halved
1 cup coarsely chopped fresh parsley
1 can (6-1/2 ounces) sliced ripe olives, drained
4 green onions, chopped
1/2 cup crumbled feta cheese

Steps:

  • In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.

Nutrition Facts : Calories 335 calories, Fat 18g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 7g fiber), Protein 9g protein.

GREEK-STYLE COUSCOUS SALAD FOR A CROWD



Greek-Style Couscous Salad for a Crowd image

This should be enough to serve about 12 people but that just depends on how much everyone eats, and trust me they will be going for seconds lol! although you will need only about 1/2 to 3/4 cup dressing for the salad the amounts listed will give you about 1-1/2 cups, you may reduce by half is desired and also the salad may be reduced by half, use a mixture of all coloured bell peppers for a colourful presentation but do not use more than 1-1/2 cups bell peppers, plan ahead the salad needs to chill until completely cold before serving, all amounts may be adjusted to taste. I strongly suggest to make the dressing a day in advance to blend the flavors, prep time includes chilling time but is only estimated.

Provided by Kittencalrecipezazz

Categories     Grains

Time 6h

Yield 12 serving(s)

Number Of Ingredients 23

1 cup olive oil
2 -3 teaspoons fresh minced garlic
2 1/2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon season salt (can use white salt)
1/2 teaspoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons Dijon mustard
4 -5 tablespoons red wine vinegar
1/2 teaspoon sugar (optional)
3 (6 ounce) packages garlic and herb couscous mix (or use favorite flavor)
kalamata olive (to taste, or use sliced pitted black olives)
1 pint cherry tomatoes (halved)
1/2-3/4 cup red bell pepper, seeded and chopped
1/2-3/4 cup green bell pepper, seeded and chopped
1 small cucumber (peeled, seeded and coarsely chopped)
1 small onion, finely chopped
artichoke heart (chopped from a jar, use any amount desired)
1/3 cup fresh parsley, finely chopped
1/2-3/4 cup Greek salad dressing (or to taste)
2 cups crumbled feta cheese
fresh ground black pepper (to taste)
salt (to taste) (optional)

Steps:

  • To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better).
  • For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous).
  • When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired).
  • Mix in feta cheese, then season the salad with black pepper and if needed some salt.
  • Cover and chill until completely cold.

Nutrition Facts : Calories 243, Fat 23.5, SaturatedFat 6.3, Cholesterol 22.2, Sodium 292.3, Carbohydrate 5.1, Fiber 1, Sugar 3, Protein 4.3

GREEK SALAD FOR A CROWD



Greek Salad for a Crowd image

Need to feed a lot of people? Put together our Greek Salad for a Crowd, sure to put a smile on everyone's faces with Mediterranean flavor.

Provided by My Food and Family

Categories     Beans

Time 25m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

1/2 lb. fresh green beans, trimmed, cut into 1-inch lengths
1 can (15 oz.) cannellini beans, rinsed
1 can (14 oz.) quartered artichoke hearts, drained
1 pkg. (4 oz.) crumbled feta cheese
1 cup grape tomatoes, halved
1/2 cup pitted Kalamata olives
2 hard-cooked eggs, cut into wedges
1/4 cup KRAFT Greek Vinaigrette Dressing

Steps:

  • Add green beans to pan of boiling water; cook 1 to 2 min or until crisp-tender. Drain. Immediately add green beans to bowl of ice water; let stand until cooled. Drain.
  • Arrange green beans and all remaining ingredients except dressing on platter.
  • Drizzle with dressing.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 10 g

GREEK COUSCOUS SALAD



Greek Couscous Salad image

I'm not sure just where I got this recipe, but I've been fixing it for a long, long time, most often with bulgur wheat instead of the couscous. Prep time does not include setting time in the fridge.

Provided by Toby Jermain

Categories     Vegetable

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 15

10 sun-dried tomatoes (not oil packed)
hot water
2 cups cold cooked couscous
1 small unpeeled cucumber, seeded and coarsely chopped (about 3/4 cup)
4 -5 small radishes, unpeeled,scrubbed,stemmed,and chopped fairly fine (desirable) (optional)
3 -4 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil, lightly crushed
2 ounces feta cheese, crumbled,more to taste
2 tablespoons lightly toasted pine nuts
1/4 cup fresh lemon juice
1 tablespoon balsamic vinegar or 2 tablespoons red wine vinegar
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, lightly crushed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil

Steps:

  • Place sun-dried tomatoes in a large bowl, cover with hot water, and let stand 10-15 minutes or until softened.
  • Drain well, and coarsely chop.
  • Add couscous, cucumber, radishes, parsley, basil, feta, and pine nuts, and toss lightly to combine.
  • In a small bowl, whisk lemon juice, vinegar, oregano, salt, and pepper until well combined.
  • Set aside for 5 minutes for flavor to develop.
  • Slowly add olive oil while continuing to whisk briskly.
  • Pour over couscous mixture, and toss to blend.
  • Cover, and refrigerate for 1-2 hours.
  • Taste, and adjust seasonings before serving.
  • For some reason, this salad dissipates flavors like you wouldn’t believe.
  • You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but don’t add them into the initial dressing mix.
  • Add after the dish has set for a while.
  • Variation: Replace couscous with coarse bulgur wheat, preferably#3 (very coarse), available at middle-eastern markets and some specialty food stores.
  • To prepare, thoroughly rinse 1 cup bulgur in a strainer under running water.
  • Place in a medium bowl, cover with very hot tap water, add 1 Tsp salt, mix thoroughly, and set aside for 30 minutes.
  • Drain thoroughly, and use as noted above for couscous.

Nutrition Facts : Calories 438.4, Fat 16.4, SaturatedFat 3.6, Cholesterol 10.7, Sodium 461.5, Carbohydrate 61.1, Fiber 4.9, Sugar 4, Protein 12.2

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