Delicious Vegetarian Mediterranean Couscous Salad Meal Prep
This Vegetarian Mediterranean Couscous Salad Meal Prep is a vibrant, nutritious dish perfect for busy weeknights.
Equipment
- bowl
- Pot
- Whisk
- - Knife
- - Cutting board
Ingredients
For the Salad
- 1 cup Israeli Couscous Seek larger pearls for best texture
- 1 can Chickpeas Rinse well before use
- 1 medium Cucumber Chopped
- 1 medium Yellow Pepper Chopped
- 1 medium Red Onion Finely chopped
- 1 cup Cherry Tomatoes Halved
- 1 cup Fresh Parsley Chopped
- 1 tablespoon Oregano Fresh or dried
- 1 tablespoon Dill Fresh or substitute with thyme
For the Dressing
- 1/4 cup Olive Oil Extra virgin recommended
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons Lemon Juice Freshly squeezed
- 1 clove Garlic Minced
- to taste Salt
- to taste Black Pepper
- to taste Red Pepper Flakes Optional
Instructions
Cooking Instructions
- Bring 1.75 cups of water to a boil, add 1 cup of Israeli couscous, and cook for 15 minutes or until tender. Drain it well and let it cool for at least 30 minutes.
- While the couscous is cooking, dice the cucumber, yellow pepper, finely chop the red onion, halve the cherry tomatoes, and mince the garlic.
- In a separate bowl, combine olive oil, red wine vinegar, lemon juice, minced garlic, salt, black pepper, and red pepper flakes. Whisk well and let it sit.
- Once the couscous has cooled, mix it with the prepared vegetables, fresh parsley, oregano, and dill in a large bowl.
- Pour the vinaigrette over the salad and toss gently to coat all ingredients.
- Divide the salad into airtight containers for meal prep, and store in the fridge for up to 4 days.
Notes
Optional: Top with feta cheese or olives for extra flavor.