Creating a hearty salad is ideal for those nights when you are pressed for time! This Greek Salad with Couscous is packed with delicious veggies, hints of herbs and cheese — and pearl couscous, which makes it more filling. It’s the perfect side dish, but it can certainly stand in for an entree given the addition of the semolina pasta.

All it takes is some chopping — which you can do in advance.  You can also make the couscous ahead of time and pop it in your refrigerator until you are ready to make the salad.

Top it with a light lemon-oregano vinaigrette and you are all set!

Feel free to modify this recipe.  If you want, you can add some protein — beans or sliced chicken breast.  You can also swap the couscous for a gluten-free grain, like quinoa. Farro, barley and orzo are also delicious options.

Greek Salad with Pearl Couscous

Makes a big bowl — enough for a family of 4 adults with leftovers!

1 pint of grape tomatoes, halved
1 1/2 cups chopped cucumber
1/2 cup red onion, chopped
1/2 cup pitted and halved kalamata olives
1 cup cooked pearl couscous, cooled (I used whole wheat)
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
1 cup of feta cheese (either crumbled or cut into bite size chunks)

Dressing:
1/3 cup of olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon salt
cracked black pepper to taste

In a large bowl, add the  tomatoes, cucumbers, red onion, olives, couscous, basil,parsley and feta cheese.  Toss and reserve.  In a separate smaller bowl add the olive oil, lemon juice, oregano, salt and pepper.  Whisk until combined.  Pour the dressing over the salad and toss gently until the ingredients are coated with dressing. Serve room temperature or cold.