Greek-style couscous with feta, olives, and cherry tomatoes
ingredients
Greek couscous with feta, olives, and cherry tomatoes is a quick and fresh first course, inspired by the classic Greek salad.
It is prepared with pre-cooked couscous rehydrated in boiling water, extra virgin olive oil, feta cheese, pitted black olives, cherry tomato wedges, thinly sliced red onion, and dried oregano, for a tasty and flavorful result.
Easy to make and ready in just a few minutes, Greek couscous is perfect for making ahead and enjoying the next day as a quick family meal or during lunch break at the office.
Learn how to make Greek-style couscous with feta, olives, and cherry tomatoes with step-by-step instructions and tips. If you liked this recipe, also try couscous with vegetables and tomato couscous, or try your hand at Moroccan couscous.
How to make Greek-style couscous with feta, olives, and cherry tomatoes.
To prepare Greek-style couscous with feta, olives, and cherry tomatoes, first pour the water called for in the recipe into a pan, then season with a drizzle of extra virgin olive oil and a pinch of salt and bring to a boil 1.
Once it reaches boiling point, turn off the heat and pour in the pre-cooked couscous 2.
Cover with a lid 3 and let it rest for 5 minutes.
Once the time has passed, fluff the couscous with the prongs of a fork 4 and leave to cool.
Then transfer the couscous to a bowl and add the diced feta 5.
Also add the cherry tomatoes cut into quarters 6.
Continue with the pitted black olives and the thinly sliced red onion 7.
Drizzle with a drizzle of oil, season with salt and season with chopped fresh oregano, then mix carefully to combine the ingredients 8.
Divide the Greek couscous with feta, olives and cherry tomatoes onto 9 individual plates, bring to the table and serve.
Tips and storage
If you like, you can enrich the dressing with cucumber cubes, roasted pepper strips, or pre-cooked chickpeas. In addition to oregano, you can flavor everything with your favorite spices and aromatic herbs, such as fresh basil, sprigs of thyme, ground pepper, and paprika powder.
For a crunchy touch, you can sprinkle the couscous with chopped hazelnuts, flaked almonds, or pumpkin and sunflower seeds. For a tastier and more flavorful result, you can replace the boiling water with a good homemade vegetable broth.
Greek couscous with feta, olives, and cherry tomatoes can be stored in the refrigerator, in an airtight container, for up to 2 days.