Couscous Greek Salad

Big Sky Simsbury Team Member Jessie L. has a great recipe for us to try!  Enjoy!!

Spring is here and summer isn’t far behind.  As the weather gets warmer it gets harder to find dishes that truly cool us down. There’s nothing worse than using a 400 degree oven on a humid 90 degree day. Here’s a recipe that will be sure to keep you cool on those blistering summer nights.


2 cups cooked Israeli couscous (orzo is fine too)
2 cups thinly sliced kale
1/4 cup sliced red onion
1/4 cup pitted Kalamata olives, halved lengthwise
1/4 cup pickled banana peppers (we used mild)
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
1 cup sliced cubanelle pepper
A handful of grape tomatoes, sliced in half
3 Persian cucumbers, cut in half lengthwise, then cut into angled pieces (a seedless cucumber works too)
1/4 cup roughly chopped fresh Italian flat leaf parsley
1/3 pound block feta cheese, sliced into 1/4-inch-thick-slices
1/2 teaspoon dried oregano
(Optional: add grilled shrimp, salmon or chicken for an added boost of protein!)

In a medium bowl, combine the couscous, kale, onion, olives, banana pepper, 1 teaspoon of the red wine vinegar and 1 tablespoon of the olive oil. Season with salt and pepper. Toss to coat.

In a separate medium bowl, combine the cubanelle pepper, tomatoes and cucumbers. Add the parsley, remaining 1 teaspoon red wine vinegar and 1 tablespoon olive oil and salt to taste. Toss to coat.

On a large plate or platter, arrange the couscous mixture in the center, then top with the cucumber and tomato mixture. Shingle the feta slices on top. Season the feta slices with the oregano, some salt and pepper and a drizzle of olive oil.  Yum!!

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