Couscous Salad Meal Prep: Fresh Flavors for Busy Weeks
Enjoy a vibrant Couscous Salad Meal Prep that's perfect for busy weeks, packed with fresh flavors and nutritious ingredients.
Equipment
- Pot
- Mixing bowl
- Whisk
- - Knife
- - Cutting board
- Airtight container
Ingredients
For the Salad
- 1 cup Israeli Couscous Provides a pleasing chewy texture; regular couscous can become mushy.
- 1 can Canned Chickpeas Adds protein and heartiness; rinse well to reduce sodium.
- 1 medium Cucumber Brings crunch and freshness; any fresh cucumber variety works beautifully.
- 1 medium Yellow Pepper Introduces sweetness and color; substitute with any bell pepper variety.
- 1/2 medium Red Onion Adds a mild sharpness; finely diced onions mix in more seamlessly.
- 1 cup Cherry Tomatoes Offers a juicy burst of acidity; grape tomatoes can make a great substitute.
- 1/4 cup Fresh Parsley Enhances flavor with its herbal notes; always prefer fresh for the best taste.
For the Dressing
- 1/4 cup Olive Oil Adds richness to the dressing; extra virgin is preferred for optimal flavor.
- 2 tablespoons Red Wine Vinegar Provides the necessary acidity; apple cider vinegar also works well.
- 2 tablespoons Lemon Juice Brightens the salad wonderfully; fresh-squeezed juice delivers the best zing.
- 2 cloves Garlic Infuses savory goodness; mince it for even distribution of flavor.
- 1 teaspoon Salt Enhances overall taste; don’t skip this vital ingredient.
- 1/2 teaspoon Black Pepper Adds warmth; freshly ground pepper is generally more aromatic.
- 1/2 teaspoon Red Pepper Flakes Introduces a spice kick; adjust to your desired heat level.
Instructions
Preparation
- Start by dicing your cucumber and yellow pepper into bite-sized pieces. Finely dice the red onion, halve the cherry tomatoes, mince the garlic, and chop the parsley. Don't forget to drain and rinse those chickpeas!
- Bring a pot of water to a boil, then stir in the Israeli couscous. Cover and simmer for 15 minutes until all the water is absorbed and the couscous is tender. Allow it to cool for 30 minutes before mixing.
- In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, black pepper, and red pepper flakes. Let it sit for a few minutes to allow the flavors to develop.
- In a large mixing bowl, combine the cooled couscous, prepared veggies, chickpeas, fresh parsley, and pour the dressing over everything and toss gently until well mixed.
- Give your salad some time to rest for at least 30 minutes in the fridge, allowing the flavors to meld beautifully together.
- Divide the salad into meal prep containers, ensuring you have enough for the week ahead. This salad stores well in the fridge for up to four days.
Notes
Optional: Add some feta cheese for an extra creamy touch. Store the dressing separately until you're ready to enjoy for best flavor.