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Couscous Pasta Salad

This Couscous salad is easy to made, quick and healthy to eat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Greece
Keyword: Couscous, greek yogurt
Servings: 6


  • 2 cup uncooked pearl couscous (Israeli couscous)
  • 1 tbsp Hidden Valley Ranch Greek Yogurt Dip (half of one packet)
  • 1 1/2 cup plain Greek yogurt
  • 1 Juice of one lemon
  • 2 tbsp extra virgin olive oil
  • 2 cups peeled and diced cucumber
  • 2 cup halved cherry tomatoes
  • 1 medium red onion, peeled and diced
  • 2/3 pitted and halved Kalamata olives


  • Place in a medium pot add 2½ cups water and let it boil over medium heat.
  • When it starts boiling add the couscous to the pot and stir. Then reduce the heat and cover the pot, let it cook for 8 minutes.
  • Drain the couscous and transfer to a large bowl and let it cool.
  • Prepare the sauce in a small bowl from the Hidden Valley Ranch Greek Yogurt Dip seasoning mixing it with Greek yogurt, olive oil and lemon juice.
  • Chop the cucumbers, tomatoes, onion, and olives and add them to the bowl with the cooled couscous then toss with the dressing over.