Mediterranean Couscous Salad

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“BHG Dinnertime Express”

Ingredients Nutrition

  • 1 34 cups water
  • 1 cup quick-cooking couscous
  • lemon-oregano vinaigrette
  • 1 medium sweet red pepper, chopped
  • 12 cup chopped seeded cucumber
  • 14 cup pitted kalamata olives or 14 cup ripe olives, chopped
  • 14 cup crumbled feta cheese (1 oz.)
  • pita chips


  1. In a small saucepan, bring water to boiling. Remove from heat and stir in the couscous. Let stand, covered, 5 minutes. Fluff with fork.
  2. Place couscous in large bowl and drizzle with vinaigrette. Cook for 10 minutes. Add sweet pepper, cucumber, and olives; toss to combine. Sprinkle with cheese. Serve with Pita chips.
  3. (Vinaigrette: 3 T lemon juice, 2 T olive oil, 1 T fresh or 3/4 t dried oregano, 1 T fresh or 1/4 t dried mint).
  4. (Pita chips: cut in half and each half in 6 wedges. Brush with 1 T olive oil or coat with nonstick cooking spray. Sprinkle with 1/4 to 1/2 t garlic salt. Bake at 400 for 6 to 8 minutes or until crisp and lightly browned).

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