E’s Couscous Salad


1 box Near East® Original Couscous

2 cups vegetable broth

1 T olive oil

1 cucumber diced

1 package green onions chopped

1 tomato diced

1 can black olives diced

1/2 cup red pepper diced

1 cup feta crumbled*

2 T olive oil

Paul Newman® Italian Dressing

Salt and pepper

Pine nuts toasted


Serves 6-8

Bring broth and oil to boil. Add couscous then cover and remove from heat. Let stand for 5 minutes then remove cover and fluff. Concurrently add all vegetables, Feta, and black olives to salad bowl and toss with Italian dressing and set them aside to marinate.  Add couscous to vegetables . Add olive oil and mix. Add additional Italian dressing to sufficiently coat and season salad. I add a few tablespoons at a time so ingredients are coated but not drowning. Salt and pepper to taste. Serve with pine nuts sprinkled on the top.


We serve this with grilled salmon, corn salsa,and a huge green salad. For dessert frozen raspberry jam with vanilla ice cream.

*President® Feta and Greek fetas are recommended. Drier with a nice crumble for salads. Danish types are creamier


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.