Couscous Chopped Salad with Feta is a super simple and refreshing salad to add to your lunch or dinner rotation. In this dish, Israeli couscous is mixed with chopped tomato, cucumber, green pepper, and feta and tossed in a red wine vinaigrette. Served cold or at room temperature, this salad can easily be packed up and eaten on the go.
Meal Prep
This salad keeps very well in the fridge and is perfect if you like to meal prep your meals for the week. I like to make this recipe on a Sunday and enjoy it for lunch for the next few days, adding a protein, like grilled chicken or chickpeas.
How To Make
To start, cook Israel couscous according to the package instructions. Cooking instructions may vary depending on the brand you use. The brand I selected, instructed me to heat 8 ounces of couscous in oil for about 5 minutes over medium heat, until lightly toasted. then, I added 1 and 3/4 cup boiling water, covered the pan and simmered for 12 minutes. The couscous was done when tender and all of the water was absorbed.
Once the couscous is cooled, mix all of the vinaigrette ingredients right into the serving bowl. Add the chopped vegetables, feta and couscous. Finally, stir to combine and serve!
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Healthy Couscous Chopped Salad
Ingredients
- 8 oz Israeli couscous
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried Italian seasoning
- 2 tbsp chopped parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 green bell pepper, diced
- 1/2 English cucumber, diced
- 1 tomato, diced
- 1/2 cup feta, diced
Instructions
- Cook couscous according to package instructions, let cool.
- In a large bowl whisk oil, vinegar, mustard, Italian seasoning, parsley, salt and pepper.
- Add couscous and remaining ingredients. Toss to combine.
- Taste for seasoning. Add additional salt and pepper to taste.
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