Greek Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pearl couscous tossed with chickpeas, fresh vegetables, olives, feta, and a bright lemon-dill dressing. Light, healthy, and satisfying with Mediterranean flavors. Excellent for meal prep and feeding a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 1 cup pearled (Israeli) couscous (uncooked)
- 14 ounces chickpeas (rinsed and drained)
- 2 cup cherry tomatoes (halved)
- 1½ cups persian cucumbers (halved and sliced)
- 1/2 cup red onion (finely chopped)
- 1/2 cup pitted greek olives (halved )
- 1/3 cup pepperoncini (sliced)
- 1/3 cup feta cheese (crumbled)
- 1/4 cup olive oil
- 2 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons fresh dill (chopped)
- 3/4 teaspoon garlic powder
- freshly ground black pepper
- kosher salt (to taste)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 656mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 69mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 656MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.