Israeli Couscous Greek Salad

I had the idea of using couscous in a warm Greek salad for a while now. I decided on Israeli couscous just because the pasta is larger and works better as a salad. The recipe reminded me a lot of the Lebanese Tabbouleh, though the flavors are definitely grounded in Greek cuisine. The recipe resembles a classic Greek salad as it contains olives, lemon juice, feta cheese, tomatoes and red onions. What gives the recipe a twist is that the salad is warm and the onions and tomatoes are lightly sauteed. The result was a delicious side dish that was great with the Chicken Kalamaki.

Israeli Couscous Greek Salad

(makes 2 servings)
Printable Version


  • 1 1/4 cup water
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 cup israeli couscous
  • 1 tomato, chopped
  • 1/2 red onion, chopped
  • 1 clove garlic, chopped
  • 3 tbsp balsamic vinegar
  • 2 tsp honey
  • 2 tsp oregano
  • 1/2 cup black or kalamata olives
  • 1/2 lemon, juice
  • 2 tbsp feta, crumbled
  • basil leaves, for garnish
  • salt and pepper to taste


  1. Boil the butter and water in a pan.
  2. In a saute pan, heat the olive oil and saute the onions, olives, and oregano until soft, about 7 minutes.
  3. Add the couscous into the boiling water and cook for about 8 minutes.
  4. Add the chopped tomato and garlic to the saute pan and cook until the garlic is fragrant and the tomato has softened.
  5. Stir in the onion and tomato mixture into the couscous. Add the lemon juice, balsamic vinegar and honey.  Cook on low for another 2-3 minutes.
  6. Remove from heat and let sit for several minutes before serving. Top with basil leaves and feta.

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