Paula's Couscous Salad Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

0 ratings


  • 1 1/2 cups water
  • 2 tablespoons extra-virgin olive oil, plus 1 teaspoon
  • 1 cup uncooked couscous
  • 1 cup cherry tomatoes, quartered lengthwise
  • 5 tablespoons kalamata olives, pitted and sliced
  • 5 tablespoons fresh parsley, chopped
  • 4 oz feta cheese, crumbled
  • dash cinnamon, optional
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 teaspoon salt


In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.



Whisk 2 tablespoons olive oil, lemon juice, salt and pepper in a small bowl and set aside.

Paula's Couscous Salad


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen