The Best Mediterranean Couscous Salad {Meal Prep}
This Mediterranean Couscous Salad is perfect for meal prep with fresh veggies and herbs. You'll love the easy homemade lemon dressing!
Servings: 6 servings
Calories: 307kcal
Ingredients
- 1 cup Israeli couscous
- 1½ cups water
- 1 can chickpeas rinsed and drained
- 1/2 cucumber diced
- 1/2 yellow pepper diced
- 1/2 red onion diced
- 1 cup cherry tomatoes sliced
- 1/4 cup fresh parsley finely chopped
- 1 tbsp fresh oregano finely chopped
- 1 tbsp fresh dill finely chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 cloves minced garlic
- 1/2 tsp salt plus more to taste if desired
- 1/4 tsp pepper
Instructions
- Cook couscous with water in a rice cooker or pot on the stove until liquid has absorbed, about 15 minutes. You can do this up to 2 days in advance to save time. Once couscous is cooked, let cool for at least 30 minutes.
- Meanwhile mix olive oil, red wine vinegar, lemon juice, minced garlic and salt & pepper together to make dressing and prep other ingredients for salad.
- Toss all ingredients together in a large bowl. Let salad sit for at least 30 minutes to soak up the flavours, then serve and enjoy!
Notes
Cook the couscous up to 2 days in advance to cut down on prep time.
Add extra toppings like feta cheese, olives, almonds, pine nuts or arugula.
Serve this with my Greek Chicken Meal Prep Bowls, Crockpot Salsa Chicken, BBQ Salmon or even Crispy Tofu.
Store the leftovers in the fridge for up to 5 days.
Nutrition
Calories: 307kcal | Carbohydrates: 43g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 16mg | Potassium: 377mg | Fiber: 7g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 3mg