Greek Salad with Israeli Couscous

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CategoryTags, , DifficultyBeginner

This healthy Greek salad recipe is packed full of fresh flavors. All you have to do is halve cherry tomatoes, thinly slice red onion and roughly chop a cucumber. Add couscous, crumble feta cheese and toss in Kalamata olives. Mix the tangy lemon vinaigrette ingredients in a mason jar and shake to incorporate all the ingredients. Lastly, drizzle the vinaigrette over the top and toss!

This makes a great side salad gets better as it sets so make extra for the next day. For a complete meal, add chicken skewers or your favorite piece of fish and a slice of crusty bread.

Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 ½ cup Israeli couscouscook per instructions on box
 ½ English cucumberdiced
 1 cup cherry tomatoeshalved
 ½ cup red onionthinly sliced
 7 oz feta cheesecrumbled
 1 cup Kalamata olives
 ¼ cup chopped parsley
Lemon vinaigrette:
 ¼ cup fresh lemon juicestrained
 2 tbsp white wine vinegar
 1 tsp Dijon mustard
 4 drops stevia to taste
 ¼ cup olive oil
 Celtic sea salt and fresh cracked pepper to taste

1

Cook couscous as per the instructions. Rinse in cold water, drain well and set aside.

2

Roughly chop cucumber into ¼ moon segments. Thinly slice red onion and halve cherry tomatoes.

3

To prepare the vinaigrette, grab a mason jar (or bowl with lid). Pour olive oil, lemon juice, vinegar, mustard and sugar (or stevia). Place lid on and shake until all ingredients are mixed together.

4

Grab a large mixing bowl and add in the cucumber, tomato, red onion, Kalamata olives and crumbled feta. Toss in the couscous and vinaigrette and mix well. Add chopped parsley or dill and mix through. Taste for salt and pepper (I like to add more pepper) and adjust as needed. Enjoy!

5

NOTES: Leave salad in fridge until ready to serve. I like to let it sit for at least an hour so the veggies can absorb the dressing. Serve as a side salad or eat as a main meal.

Nutrition Facts

Serving Size 2 cups

Servings 2

Ingredients

 ½ cup Israeli couscouscook per instructions on box
 ½ English cucumberdiced
 1 cup cherry tomatoeshalved
 ½ cup red onionthinly sliced
 7 oz feta cheesecrumbled
 1 cup Kalamata olives
 ¼ cup chopped parsley
Lemon vinaigrette:
 ¼ cup fresh lemon juicestrained
 2 tbsp white wine vinegar
 1 tsp Dijon mustard
 4 drops stevia to taste
 ¼ cup olive oil
 Celtic sea salt and fresh cracked pepper to taste

Directions

1

Cook couscous as per the instructions. Rinse in cold water, drain well and set aside.

2

Roughly chop cucumber into ¼ moon segments. Thinly slice red onion and halve cherry tomatoes.

3

To prepare the vinaigrette, grab a mason jar (or bowl with lid). Pour olive oil, lemon juice, vinegar, mustard and sugar (or stevia). Place lid on and shake until all ingredients are mixed together.

4

Grab a large mixing bowl and add in the cucumber, tomato, red onion, Kalamata olives and crumbled feta. Toss in the couscous and vinaigrette and mix well. Add chopped parsley or dill and mix through. Taste for salt and pepper (I like to add more pepper) and adjust as needed. Enjoy!

5

NOTES: Leave salad in fridge until ready to serve. I like to let it sit for at least an hour so the veggies can absorb the dressing. Serve as a side salad or eat as a main meal.

Greek Salad with Israeli Couscous