Mediterranean Couscous Salad - Kraft Recipes Top
Comida Kraft
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Mediterranean Couscous Salad

Prep Time
Total Time

6 servings

Try this lively couscous recipe! Toss feta cheese, roasted red peppers, olives and couscous with a zesty dressing for our Mediterranean Couscous Salad.

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What You Need

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Make It

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  • Prepare couscous as directed on package; cool slightly. Beat dressing, mustard and lemon zest with wire whisk until well blended.
  • Combine cheese, peppers and olives in large bowl; stir in couscous. Add dressing mixture; toss to coat well. Cover.
  • Refrigerate at least 1 hour before serving.

Special Equipment Needed


Prepare as directed, using GREY POUPON Country Dijon Mustard.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 320
Total fat 13g
Saturated fat 4g
Cholesterol 15mg
Sodium 700mg
Carbohydrate 40g
Dietary fiber 3g
Sugars 3g
Protein 10g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was a real hit at my home. This was a real hit at my home. It is the first time that i cooked couscous and we were so impressed with the great flavor this recipe had . I have recommeded it to everyone at my work and will pass it on to others.
Date published: 2002-04-24
Rated 4 out of 5 by from this turned out great, very flavorful and beautiful to look at too. this turned out great, very flavorful and beautiful to look at too. I used jalapeno-flavored mustard and added some fresh spinach, which added a lot of zip.
Date published: 2004-05-14
Rated 4 out of 5 by from Very easy to make. Very easy to make. Very yummy, too. I will make this one again.
Date published: 2002-08-15
Rated 5 out of 5 by from sounds yummy sounds yummy
Date published: 2002-10-03
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