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Greek Couscous Pasta Salad

Pasta & Noodles

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  • 10

Submitted by Heather Bilyeu


  • 8 oz Israeli couscous
  • 1 C cucumbers, thinly sliced and quartered
  • 1 C cherry tomatoes, halved
  • 1 C pitted Kalamata olives, halved
  • ½ C red onion, thinly sliced and halved
  • ½ C feta cheese, crumbled
  • Dressing
  • ¼ C olive oil
  • Juice of ½ lemon
  • 1 ½ tsp Dijon mustard
  • 1 ½ tsp fresh chives, minced
  • ½ tsp fresh oregano, minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • Pinch of red pepper flakes


Prepare couscous according to package directions, making sure to salt water for flavor. While couscous cooks, prepare cucumbers, tomatoes, onion and olives. Add all dressing ingredients to large mixing bowl and whisk to combine. After couscous is done, add it to bowl with dressing. Add vegetables, olives and feta, and toss using rubber spatula until all ingredients are combined with dressing. Enjoy right away or place in fridge to chill until needed. Serves 10.

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