1tablespoonHidden Valley Ranch Greek Yogurt Dip - half of one packet
1 1/2cupsplain Greek yogurt
Juice of one lemon
2tablespoonsextra virgin olive oil
2cupspeeled and diced cucumber
2cupshalved cherry tomatoes
1medium red onion - peeled and diced
2/3cuppitted and halved Kalamata olives
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 dip sauce by whisking together the Hidden Valley Ranch Greek Yogurt Dip seasoning with the 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.
Greek Couscous Pasta Salad Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.