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Paula’s Couscous Salad

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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

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