Greek Couscous Salad

Wednesday, August 12th 2015, 3:03 pm
By: News On 6

Greek Couscous Salad


  • 2 tablespoons pine nuts
  • 1 ¾ cups chicken broth or vegetable broth
  • 1 box (10 oz) plain quick-cooking couscous
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • ½ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 medium tomatoes, cored, seeded and chopped
  • ¾ cup chickpeas (cooked or canned and drained)
  • ½ cup crumbled feta cheese
  • ¼ cup coarsely chopped pitted Kalamata olives
  • ¼ cup fresh parsley
  • ¼ cup finely chopped red onion


  1. Toast the pine nuts in a dry saucepan over medium heat until light brown and fragrant, 3-4 minutes, shaking pan now and then. Remove and set aside.
  2. Add the broth to the pan and bring to a boil. Stir in the couscous, cover and remove from the heat. Let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
  3. Put the lemon juice in a large serving bowl. Gradually whish in the oil in a slow, steady stream until it is incorporated and slightly thickened. Whish in the salt and pepper.
  4. Stir in the remaining ingredients. Serve immediately or refrigerate for up to 4 days.

To quickly seed a tomato, cut in half crosswise, and dig out the seeds and gel from each half with the top of your knife.