Greek Couscous Salad

• servings: 6 servings
• active time: 25 minutes
• total time: 25 minutes

Ingredients

2 (4.7-ounce) packages roasted garlic & olive oil pearled couscous (I use one made by Near East)

1 English cucumber (or hothouse cucumber, coarsely chopped)

3 bell peppers (1 red, 1 green, 1 yellow, coarsely chopped)

1/2 of 1 large red onion (chopped)

1 cup cherry tomatoes, (halved)

1/2 cup fresh flat-leaf parsley (finely chopped)

2 (15-ounce) cans chickpeas

Feta cheese (to taste)

1 lemon (cut into wedges)

1/4 cup red wine vinegar

1/2 cup olive oil

1 lemon

1 teaspoon minced garlic

1 teaspoon dried oregano

1/2 teaspoon Dijon-style mustard

Salt and pepper

Directions

Prepare Couscous

Prepare the couscous mix according to package instructions, making sure to add in the seasoning mix. If you don’t use couscous from a package, you’ll want to add some of your favorite seasonings because a lot of the flavor in this salad comes from that seasoning.

Prep Veggies

While the couscous is cooking, prep the veggies: coarsely chop the cucumber, peppers, red onion, and cherry tomatoes. Finely chop the parsley. To take the bite out of the raw red onion, you can soak it in cold water (or freshly squeezed lemon juice) for about 10 minutes.

Prepare Chickpeas

Drain and rinse the chickpeas. If desired, roast them in the oven or air fryer.

Make Dressing

Prepare the dressing by adding all the dressing ingredients to a mason jar. Juice the lemon to get 1 tablespoon lemon juice. Season with salt and pepper (I add about 1 teaspoon salt and 1/2 teaspoon pepper, but add to your preference). Seal the jar and shake until combined.

Serve as Salad

TO SERVE AS A SALAD: Add the prepared couscous to a large bowl and allow to cool. Add in all the veggies and chickpeas. Add in some feta cheese, freshly squeezed lemon, salt and pepper to taste, and the dressing. Only dress what you will enjoy as this salad doesn’t sit well for a long time with the dressing.

Do Meal Prep

TO MEAL PREP: Divide the dressing evenly into 6 small containers. Divide the couscous evenly among 6 meal prep containers. Next add in equal parts of all the chopped veggies and chickpeas. Add a lemon wedge, some feta cheese, and cover everything with some salt and pepper. To enjoy, add the dressing, squeeze the lemon over everything, stir together, and eat!

Nutrition

• Calories: 378 kcal
• Total Fat: 25.9 g
• Sodium: 732 mg
• Total Carbohydrate: 31.2 g
• Dietary Fiber: 10.3 g
• Total Sugars: 4.9 g
• Protein: 9 g