Day two of National Vegetarian Week and I’m sharing another really simple, quick as anything supper dish. Greek Salad Couscous is fresh and light, perfect for warm evenings with a glass of wine. This is another of my regular one pot boat dishes, I fry the almonds and drain them on kitchen roll while the couscous cooks in the pan they just came out of and then I bung everything else in, fork it through and carry it all up through the hatch to the waiting hoard on board!

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Greek Salad Couscous with feta and olives, served in a bowl.

It’s a handy dish to have in your recipe armoury because it can be rustled up in 10 minutes flat if you have the ingredients to hand. It works well at lunchtime (great as part of a packed lunch or picnic) or as the sun goes down. Use it as a side or make up a big batch and make it the star of the show.

We often arrive in harbour as the sun is setting, we all rush about sorting ropes and trying to spot somewhere to tie up as the light fades. There is a flurry of activity as we catch a buoy or tie up alongside another yacht and then the tummies start calling. A long sail across Lyme Bay means no one is in the mood to wait and ten minute greek salad couscous (or a variety thereof) is a bit of a godsend!

Sailing into Salcombe at sunset.

Greek Salad Couscous served in a patterned bowl.

Greek Salad Couscous

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Course: Salad
Cuisine: Greek, Mediterranean
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4
Calories: 618kcal


  • 1 tbsp olive oil
  • 100 g almonds
  • 250 g couscous
  • 400 ml hot vegetable stock I use Marigold Bouillon
  • 8 spring onions trimmed and sliced
  • 1 red pepper deseeded and diced
  • 1/2 large cucumber cut into chunks
  • 300 g cherry tomatoes halved
  • 100 g black olives drained
  • 200 g feta cheese cubed

To Serve

  • a handful of basil leaves shredded
  • black pepper
  • fresh salad leaves


  • Fry the almonds in the olive oil until browned and aromatic, remove from the pan and drain on kitchen roll.
  • Turn the hob off.
  • Pour the hot stock into the pan, add the couscous, stir and cover. Leave to stand for 5 minutes then fluff with a fork and leave for 2 minutes more.
  • Add all the ingredients except the salad leaves and fork through.
  • Put the salad leaves in a bowl, pile the couscous on top and season generously with freshly ground black pepper.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 618kcal | Carbohydrates: 65g | Protein: 22g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 1368mg | Potassium: 665mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2087IU | Vitamin C: 61mg | Calcium: 371mg | Iron: 3mg
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Do taste before you serve and adjust the seasoning to suit your taste. I don’t add salt because I think feta and olives are salty enough already, I sometimes cook the almonds in chilli oil for extra kick or add chopped garlic while I’m frying them – feel free to fiddle and adapt! If you want to veganise it replace the feta with Taifun basil tofu or some crumbled marinated tempeh.

Holding a bowl of greek salad couscous.

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