Greek Couscous Salad
A healthy meal prep recipe giving a taste of Greece!
Ingredients
Salad
- 2 Packages (4.7 oz each) Pearled Couscous Mix Roasted Garlic & Olive Oil flavored
- 1 English (or hothouse) cucumber (coarsely chopped)
- 3 Bell peppers (1 red, 1 green, 1 yellow) (coarsely chopped)
- 1/2 1 Large red onion (chopped)
- 1 Cup Cherry Tomatoes (halved)
- 1/2 Cup Flat leaf Italian parsley (finely chopped)
- 2 Cans (15 oz each) Chickpeas
- Feta cheese (to taste)
- 1 Lemon, cut into wedges
Salad Dressing
- 1/4 Cup Red wine vinegar
- 1/2 Cup Olive oil
- 1 Tbsp Freshly squeezed lemon juice
- 1 Tsp Garlic (minced)
- 1 Tsp Dried oregano
- 1/2 Tsp Dijon mustard
- Sea salt (to taste)
- Freshly cracked pepper (to taste)
Instructions
- Prepare couscous mix according to package. If you're using your own couscous, be sure to season.
- While the couscous is cooking, prep vegetables; chop cucumber, peppers, red onion, and cherry tomatoes. Finely chop parsley and soak the red onion in cold water for 10 minutes.
- Drain and rinse chickpeas, roast in the oven if preferred.
- Prepare the dressing by adding all to a mason jar. Seal the jar and shake until combined.
- TO SERVE: Add couscous to a large bowl and allow to cool, add in vegetables and chickpeas. Add in feta cheese, freshly squeezed lemon, salt and pepper to taste, and dressing.
- TO MEAL PREP: Divide the dressing evenly into 6 small containers. Divide the rest of the ingredients into 6 equal parts in small containers and refrigerate.