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By Tiffany Published • Last Updated: August 18, 2020 9 Comments
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Healthy, easy & delicious five-minute Greek couscous, will wow your tastebuds. An amazingly simple recipe that packs a ton of flavor! Also, try our Greek Pasta Salad! They both pair perfectly with my Almond Crusted Baked Chicken!
Oh. Yeah. Baby. THAT is called easy peasy deliciousness.
Ok, maybe that’s not the technical term, but it sure describes it pretty well! THAT my folks is what I call Greek Couscous.
I once found a recipe for Greek orzo pasta, but I didn’t have many of the ingredients that the dish required, including orzo. I REALLY wanted something Greek-ish so I improvised with what I had in the pantry – couscous.
Who knew that a bowl of YUM like this would be the result?! Your family will love this Greek Couscous recipe!
Greek Couscous Recipe
Besides the fact that this recipe is absolutely delicious, it’s also:
- Healthy. Couscous ranks pretty high on the nutritional scale. There are no additives, preservatives & it’s minimally processed.
- Super Quick & Easy. The preparation time is absolutely minimal. So quick, it might be done before you’ve finished chopping the vegetables. Seriously!
- Versatile. We’ve had this as a side dish mainly, but you can take what is left over, add some leftover chicken, and mix it up for his lunch the next day.
Ingredients for Greek Couscous
How do you add flavor to couscous? You add the following amazing Greek-style ingredients:
- Couscous
- Water
- Diced peppers (sweet, bell… whatever suits your fancy)
- Sun-dried tomatoes
- Kalamata olives
- Juices/oils from tomatoes and olives
- Feta cheese
- Parsley (I used dried, but you can use fresh if you have it)
How to Make this Easy Greek Couscous Recipe
- Make couscous.
- Mix peppers, tomatoes, and olives together well.
- Add couscous and stir, breaking up the large pieces.
- Add the juices and/or oils to keep the dish moist, but not wet.
- Once the couscous and vegetables are mixed well, add feta and stir to combine.
Sprinkle parsley just before serving. Enjoy!
How do you make couscous more moist?
When you add the juices from the tomatoes and the oil from the olives, that will be just enough liquid to make this recipe pleasantly moist, without being soggy wet.
What is couscous made of?
Couscous is usually made of semolina durum wheat rolled into tiny balls. You can also find whole-wheat couscous and other varieties of couscous made from sorghum or pearled millet, which are less common.
Is couscous good for you?
Yes, we believe couscous is a very healthy real food option for sides or even as a main dish. Couscous has more fiber than rice, plenty of vitamins and nutrients, and it’s minimally processed!
More Quick and Easy Sides
- Greek Quinoa Salad
- Greek Pasta Salad
- Homemade Greek Salad Dressing
- How to Make Greek Yogurt
- Mediterranean Grilled Cheese
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Greek Couscous
Healthy, simple, easy & delicious five-minute greek couscous, will wow your tastebuds. An amazingly simple recipe that packs a ton of flavor!
- Author: Tiffany
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Yield: 4-6 1x
- Category: Side Dish
- Method: Bowl
- Cuisine: Greek
Ingredients
Scale
- 1 cup couscous
- 1 cup water
- 2/3 cup diced peppers (sweet, bell… whatever suits your fancy)
- 1/2 cup diced sun-dried tomatoes
- 2/3 cup chopped kalamata olives
- 2–3 Tbsp juices/oils from tomatoes and olives
- 4oz crumbled feta cheese
- generous sprinkle of parsley (I used dried, but you can use fresh if you have it)
Instructions
- Prepare Couscous as directed on the package. (Mine says to boil the water, add couscous, stir quickly & remove from heat; let stand for 5 minutes). I skipped on both the butter and salt.
- In a large bowl, mix peppers, tomatoes, and olives together well.
- Add couscous and stir, breaking up the large pieces.
- Add the juices and/or oils from the tomatoes and olive to the couscous as needed to keep the dish moist, but not wet. Couscous will absorb liquid quickly, so be generous and work fast.
- Once the couscous and vegetables are mixed well, add feta and stir to combine.
- Sprinkle parsley just before serving. Enjoy!
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Reader Interactions
9 Comments
KristinI make this all the time. When I don’t have peppers or sun-dried tomatoes, I crack open a pantry staple in my house: Trader Joe’s giant beans in tomato sauce and I stir it in with the Kalamata olives and cheese. Delicious!
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- Gina
Hi! Don’t know if you’ll see this since I just found your blog a few days ago and am reading through all your posts. You have given me so many good ideas already and new things to think about so thank you! So anyway a little late,but wondering if you could help. My husband absolutely refuses to eat feta and I’m not a fan either-do you perhaps have any suggestions for alternatives-thanks! Oh and I just made the best recipe ever. Ok I get a little excited when my husband and son love something healthy I make. It called Stone Fruit Chicken-rice salad and it’s in the August Cooking Light magazine(can also find it online on their website) and it’s a winner! Thought you might want to try it. I’d give you the link,but don’t know how to do that-sorry.
Reply to this comment
- Tiffany @ DontWastetheCrumbs
Hi Gina! Thanks for visiting – I’m so happy you’re adding some new ideas to your kitchen! If your husband doesn’t like feta, you can try goat cheese (it’s sweeter instead of bitter), diced fresh mozzarella or even leave it out. The stone fruit chicken salad sounds good – a great way to utilize those fresh in-season peaches! Thanks!
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- Vikki
This looked a lot like quinoa to me, think I’m gonna try it that way. I only have half a small bag of couscous but I have half a lg. bag of quinoa. Plus I like that it’s a full protein on it’s on. I love greek salad so I’m looking forward to making this. Thank you so much for posting
Reply to this comment
- Tiffany
Thanks for stopping by Vikki! I actually made this with quinoa last week and I found that quinoa is naturally more moist than couscous. I’d personally recommend using slightly less cooking liquid with quinoa, so that it doesn’t turn mushy. The flavor was still amazing though!!
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- Shauna
You can actually make couscous in a rice cooker exactly as you do rice, and it comes out perfectly!
- Chaya
Thanks for linking this recipe to My Meatless Mondays. This is a perfect recipe for a meal, to sub in for meat.
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- Michelle
Visiting from Meatless Mondays
This is just the kind of thing I like for lunch…easy and no fuss. Thanks for sharing!Reply to this comment
- Tiffany
So easy that it’s hard not to make it every night, and guests will think you spent hours!
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