Paula's Couscous Salad Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

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  • 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


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