Greek Couscous Salad Recipe

4.20 from 5 votes

Fresh, vibrant, and bursting with flavor, this Greek Couscous Salad with Hidden Valley Ranch Dip Mix comes together in just 20 minutes. It's perfect for busy summer days!

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: Greek

Diet: Vegetarian

Servings:

Calories: 340kcal

Author: Linda

Ingredients

2 cups uncooked pearl couscous Israeli couscous
1 tablespoon Hidden Valley Ranch - Ranch Dip half of one packet
1 1/2 cups plain Greek yogurt
Juice of one lemon
2 tablespoons extra virgin olive oil
2 cups peeled and diced cucumber
2 cups halved cherry tomatoes
1 medium red onion peeled and diced
2/3 cup Kalamata olives pitted and halved

Instructions

Bring 2 1/2 cups water to a boil in a medium saucepan. Add the couscous and stir. Cover the pot, turn the heat down to low, and simmer for 8 minutes until tender. Drain and rinse with cold water. Transfer to a large serving bowl to cool.
Meanwhile, make the dipping sauce by whisking together the Hidden Valley Ranch - Ranch Dip seasoning with Greek yogurt, lemon juice, and olive oil in a small bowl.
Toss the cooled couscous together with the cucumbers, tomatoes, onion, and olives.
Pour the dressing over the top of the couscous and vegetables. Toss well to coat. Serve chilled or at room temperature.

Notes

Store Greek Couscous Salad in an airtight container in the refrigerator for up to 3 days.

Nutrition