Summer 2026

FRESH GREEK COUSCOUS SALAD

A LIGHT, FLAVORFUL SIDE DISH PERFECT FOR SUMMER GATHERINGS

KEY INGREDIENT BENEFITS

Chickpeas (Garbanzo Beans) – A good source of plant-based protein and fiber that can help support fullness, digestive health, and steady energy.

Tomatoes – Provide vitamin C, potassium, and the antioxidant lycopene, which has been associated with heart health.

Cucumbers – Hydrating and refreshing, cucumbers add crunch while contributing vitamins, minerals, and water content.

Olives – Contain heart-healthy monounsaturated fats and plant compounds that contribute flavor and satisfaction.

Feta Cheese – Adds protein, calcium, and a rich, tangy flavor that complements fresh vegetables.

Lemon Juice – Provides brightness and vitamin C while helping bring the flavors of the salad together.

Couscous – A versatile grain that provides carbohydrates for energy and serves as a satisfying base for vegetables and legumes.

INGREDIENTS

• Water – 1½ cups

• Uncooked couscous – 1 cup

• Dried oregano – ½ teaspoon

• Plum tomatoes, diced – 1½ cups

• Cucumber, peeled and diced – 1 cup

• Feta cheese, crumbled – ⅓ cup (1½ ounces)

• Ripe olives, halved – ¼ cup

• Red onion, diced – 3 tablespoons

• Chickpeas (garbanzo beans), drained – 1 (15½-ounce) can

• Water – ¼ cup

• Lemon juice – 3 tablespoons

• Extra-virgin olive oil – 1½ tablespoons

• Salt – ¼ teaspoon

• Coarsely ground black pepper – ¼ teaspoon

DIRECTIONS

1. Cook the Couscous: Bring 1½ cups water to a boil in a medium saucepan. Gradually stir in the couscous and oregano. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.

2. Prepare the Salad: Combine the cooked couscous, tomatoes, cucumber, feta cheese, olives, red onion, and chickpeas in a large bowl.

3. Make the Dressing: In a small bowl, whisk together ¼ cup water, lemon juice, olive oil, salt, and pepper until combined.

4. Toss and Combine: Pour the dressing over the couscous mixture and toss gently until evenly coated.

5. Chill and Serve: Serve immediately or refrigerate until ready to enjoy. The flavors continue to develop as the salad sits.

TIPS & VARIATIONS

• Add protein: Top with grilled chicken, shrimp, or salmon for a more substantial meal.

• Add fresh herbs: Parsley, dill, or basil pair well with the Mediterranean flavors.

• Boost the vegetables: Bell peppers, spinach, or artichoke hearts make great additions.

• Meal prep friendly: Stores well in the refrigerator for up to 3–4 days.

• Make it a meal: Serve alongside grilled vegetables or your favorite summer entrée.

Source: The Complete Cooking Light Cookbook (Cathy A. Wesler & Cooking Light)