Fresh, vibrant, and bursting with flavor, this Greek Couscous Salad with Hidden Valley Ranch Dip Mix comes together in just 20 minutes. It’s perfect for busy summer days!
I always need a good recipe to bring to a potluck this time of year. Whether it’s a Memorial Day BBQ, Father’s Day lunch, or a cousin’s graduation party, pasta salad is always a hit.
After my trip to Greece last year, I became obsessed with Greek yogurt and eagerly embraced it once I returned home. By the way, don’t miss our all-time reader favorite: Tzatziki Sauce. Here are a couple of my other couscous recipes to try: Tomato Basil Couscous Salad and Warm Israeli Couscous Salad with Roasted Vegetables.
Table of Contents
Reasons to Love This Greek Salad
- This Greek Couscous Salad is a great make-ahead dish, saving time for other preparations.
- Packed with fresh vegetables, this salad provides a healthy and nutritious option.
- Greek Couscous Salad is a versatile side dish, perfect for picnics, potlucks, and family gatherings.
Recipe Ingredients
- Hidden Valley Ranch Dip: This adds a bold, tangy kick to the salad.
- Greek Yogurt: Creamy and tangy, Greek yogurt makes the salad rich and refreshing.
- Lemon Juice: A squeeze of fresh lemon juice adds a bright, zesty flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish your Greek Couscous Salad with some freshly chopped parsley or mint for added freshness. Crumbled feta cheese or a sprinkle of toasted pine nuts can add a bit of extra flavor and texture. You can also zest some lemon over the top for a burst of citrus aroma.
How to Make Greek Couscous Salad
Step #1: Bring 2 ½ 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.
Step #2: Meanwhile, make the dipping sauce by whisking together the Hidden Valley Ranch – Ranch Dip seasoning with Greek yogurt, lemon juice, and olive oil in a small bowl.
Step #3: Toss the cooled couscous together with the cucumbers, tomatoes, onion, and olives.
Step #4: Pour the dressing over the top of the couscous and vegetables. Toss well to coat. Serve chilled or at room temperature.
Expert Tips
- Fluff with a Fork: After cooking and cooling the couscous, fluff it with a fork instead of stirring with a spoon. This prevents the couscous from clumping together and keeps the salad light and airy.
- Add Dressing Gradually: When pouring the dressing over the couscous and vegetables, do it gradually and toss gently. This helps to evenly distribute the dressing without making the salad soggy.
FAQs
Yes, you can add more vegetables like bell peppers or carrots to enhance the salad’s flavor and nutritional value. Just make sure to chop them finely for even distribution.
Greek Couscous Salad pairs well with grilled meats, such as chicken or lamb, and other Mediterranean dishes like hummus and pita bread.
Storage Info
Store Greek Couscous Salad in an airtight container in the refrigerator for up to 3 days.
More Delicious Recipes You’ll Love
Greek Couscous Salad Recipe
Ingredients
- 2 cups uncooked pearl couscous - Israeli couscous
- 1 tablespoon Hidden Valley Ranch – Ranch Dip - half of one packet
- 1 1/2 cups plain Greek yogurt
- Juice of one lemon
- 2 tablespoons extra virgin olive oil
- 2 cups peeled and diced cucumber
- 2 cups halved cherry tomatoes
- 1 medium red onion - peeled and diced
- 2/3 cup Kalamata olives - pitted and halved
Instructions
- Bring 2 ½ 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 dipping sauce by whisking together the Hidden Valley Ranch – Ranch Dip seasoning with 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.
NOTES
Nutrition
This sounds really delicious and something new to try. Thank you for sharing this.
Simon