Entrees

Greek Couscous Salad

0 comments

Greek couscous salad with a fresh lemon and olive oil dressing. Tiny Israeli couscous cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, and chickpeas. A healthy lunch, dinner or side dish that packs a crunch and has a ton of nutrients!

Greek couscous salad with a fresh lemon and olive oil dressing. Tiny Israeli couscous cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, and chickpeas. A healthy lunch, dinner or side dish that packs a crunch and has a ton of nutrients!

This is one of my favorite dishes to prep for the week. It’s super simple to make and is packed with a ton of vegetables and nutrients! I pick up all the ingredients at my local Trader Joe’s which makes grocery shopping easy and efficient.

This greek couscous salad is the perfect balance of fiber-rich vegetables, protein and carbs. The combination of the three makes this dish light but satisfying. This vegetarian side dish calls for fresh, flavorful and raw ingredients, promising a burst of flavor with each and every bite.

This dish is also vegetarian, but you can easily make it vegan by omitting the feta cheese or using a vegan alternative!

Greek couscous salad with a fresh lemon and olive oil dressing. Tiny Israeli couscous cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, and chickpeas. A healthy lunch, dinner or side dish that packs a crunch and has a ton of nutrients!

How to make Mediterranean couscous

  • Cook couscous on the stovetop with water until it has absorbed and is fluffy and pasta-like.
  • While it’s cooking, season with seasonings.
  • Fluff with a fork and allow to cool.
  • Chopped bell peppers, onion, cucumber, and tomatoes and add to a large bowl.
  • Drain and rinse chickpeas then add to vegetable mixture.
  • Add in sliced olives to the mixture.
  • Sprinkle with lemon juice, and feta cheese.

Greek Couscous Salad

Course: EntréesCuisine: Greek
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

Greek couscous salad with a fresh lemon and olive oil dressing. Tiny Israeli couscous cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, and chickpeas. A healthy lunch, dinner or side dish that packs a crunch and has a ton of nutrients!

Ingredients

  • 1 box of Israeli Couscous from Trader Joe’s

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1 tsp ground cumin

  • 1/4 tsp chili flakes

  • 1 green bell pepper

  • 2 red bell peppers

  • 1 large cucumber

  • 3 oz sliced olives

  • 1/3 cup cherry tomatoes

  • 1/2 medium red onion, chopped.

  • 1/4 cup feta cheese

  • 2 large lemons

  • 1/4 cup olive oil

  • 3 Tbsp red wine vinegar

Directions

  • Boil couscous according to package.
  • Once couscous is brought to a boil, add in all seasoning and stir well.
  • In the meantime, chop all vegetables and add to a large bowl.
  • Drain and rinse chickpeas and add to vegetable mixture. Then add in drained + sliced olives.
  • Allow couscous to cool down before serving.
  • To make dressing, mix lemon juice from lemons, olive oil and red wine vinegar.
  • Pour dressing over desired couscous and sprinkle with feta cheese.
  • Only dress what you will eat so the vegetables don’t get soggy.
  • Store couscous and vegetables separately in the fridge up to 4 days.

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!

Leave a Comment

Your email address will not be published. Required fields are marked *

*