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Greek Couscous Salad

A delicious blend of fresh ingredients perfect for a side dish or lunch.  Perfectly cooked whole wheat couscous, fresh tomatoes, cucumber, onion, and herbs mixed with a light vinaigrette.  
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Mediterranean
Servings 4


  • ¾ Cup Israeli Whole Wheat Couscous
  • 1 Cup Low Sodium Vegetable Broth
  • 2 Cup Roma Tomatoes, Diced
  • 1 Cup Seedless Cucumber, Diced
  • ¼ Cup Medium Red Onion, Chopped
  • ¼ Cup Fresh Dill, Chopped
  • ¼ Cup Parsley, Chopped
  • ¼ Cup Fat Free Feta Cheese
  • 2 Tablespoons Simple Balsamic Vinaigrette (Recipe link in notes section)


  • In large pot, bring vegetable broth to a boil. Stir in couscous. Reduce heat to low, cover, and let stand until liquid is absorbed, about 13 minutes. Fluff couscous with a fork. Transfer to a bowl and let cool completely.
  • Dice tomato and set aside.
  • Slice cucumber in half lengthwise, then again. Slice into thin pieces and set aside.
  • Dice onion into small pieces and set aside.
  • Mince dill and parsley and set aside.
  • Make Simple Balsamic Vinaigrette according to recipe instructions.
  • To the bowl of couscous, add diced tomato, diced cucumber, diced red onion, dill, parsley, dressing, and top with feta cheese.


**Click here to follow Simple Balsamic Vinaigrette.**
Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 4- (5 SmartPoints Per Serving) CALORIES: 161 FAT: 5.6 SATURATED FAT: 1.6 CARBS: 23.4 FIBER: 2.5 SUGARS: 2.1 PROTEIN: 5.6