Delicious and ready in under 30-minutes! A quick and easy side dish. Or add a protein, such as chicken, tofu, or shrimp and this salad is the BEST lickety-split main dish! Enjoy!
1 box Couscous
1 jar Pesto, or homemade
2 tablespoons Olive Oil or Avocado Oil
1/2–1 jar Kalamata Olives, rinsed, halved lengthwise
Salt, to taste (I used 1/2 tsp)
Freshly ground pepper, to taste
Feta cheese, to taste
1 bunch Fresh basil, sliced
Grape tomatoes halved
English Cucumber, chopped
Bell pepper, diced
Prepare the dry couscous in boiling water, according to the directions on the package. Cook; stir occasionally; until al dente, about 10 minutes. Drain and rinse under cold water.
Meanwhile, make a homemade pesto recipe or use prepared pesto. Chop or slice any add-ins you are planning to use.
Combine rinsed couscous, pesto, oil, basil, and olives in a large bowl. Fold in any optional add-ins. Season with salt and pepper. (Olives are salty, so be sure to taste as you salt.) Mix gently. Garnish with feta and basil. Serve immediately.
The salad can also be made ahead and refrigerated. If chilled, I like to spray or drizzle Avocado oil on the top and gently fold in to “refresh” and moisten it.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Keywords: Israeli couscous, couscous, salad, salad recipe, pesto, feta cheese, basil, capers