Whether as a side, appetizer, or meal, this spicy Greek couscous salad recipe has you covered in delicious style. And it’s delicious any time of the year. Serve it warm in the winter (a tasty twist of warming comfort food). Or try it chilled in the summer. It makes one delicious barbecue side. And as a quick-to-make work lunch, it’s a real star.
Olives are, of course, a staple of Greek food. But they are also a little polarizing when it comes to family-friendly fare. The good news here: the olives are totally optional. If you love ‘em, great! They add additional authenticity (and depth) to this Greek couscous salad. If not, no worries. This salad is tasty even without. The olive oil alone gives a subtle olive’y hint to it just by itself. And the white wine vinegar gives that touch of tang that’ll keep you coming back for more.
The recipe calls for one fresh red chili pepper. We keep it generic here as you can choose the best chili for you. Red jalapeño peppers are a good starting point. But you could ramp that up some by using a red serrano. Or you could even go for a no-heat Greek couscous salad by using a red bell pepper. The choice is yours.
See it being made:
Like this recipe? You’ll love these too:
- Korean Cucumber Salad: A classic to serve with Asian meals. And just as good simply to snack on.
- Spicy Beef Taco Salad: This is one of the best “smile maker” salads around.
- Larb Isaan: A super-savory, stylish salad from Laos and Thailand. Sure to impress on the table.
Spicy Greek Couscous Salad
Ingredients
- 1 cup couscous
- 2 cups boiling water
- ½ teaspoon salt
- ½ teaspoon black ground pepper
- 1 celery stick
- 1 red onion
- 2 inches cucumber
- ½ cup cress
- 1 fresh red chili pepper you can choose according to taste/heat tolerance
- 1 package feta cheese
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- ½ cup fresh olives optional
Instructions
- Add the couscous to a small bowl and combine with salt, pepper, and chopped chili pepper.
- Cover with the boiling water then sit aside while you prepare the rest of the salad.
- Finely chop the red onion, cucumber, and celery then combine with the cress.
- Add the white wine vinegar and olive oil to the salad and stir in the cooked couscous.
- Transfer to a serving bowl and arrange cubes feta on top.
- Serve warm, or chill for an hour then serve. Your choice!