Paula's Couscous Salad

  • Level: Easy
  • Total: 13 min
  • Prep: 10 min
  • Cook: 3 min
  • Yield: 4 servings
Save Recipe


1 1/2 cups water

1 teaspoon extra-virgin olive oil

1 cup uncooked couscous

1 cup cherry tomatoes, quartered lengthwise

5 tablespoons pitted and sliced kalamata olives

5 tablespoons chopped fresh parsley leaves

4 ounces feta cheese, crumbled

Dressing, recipe follows

Dash Ceylon cinnamon, optional


2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon salt

Freshly ground black pepper


  1. In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.


  1. Whisk all ingredients in a small bowl and set aside.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Mediterranean Salad

Watermelon Salad

Fried Couscous Salad

Curried Couscous Salad

Toasted Couscous Salad

Israeli Couscous and Arugula Salad

Couscous-Parsley Salad with Preserved Lemon

Fregola Salad with Broccoli and Cipollini Onions

🤤 More Drool-Worthy Recipes