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Meal Prepping: Mediterranean Couscous Salad 

Prep

10 mins

cook

13 mins

serves

6

Couscous time! Although technically a pasta, these tiny pieces of wheat semolina flour are perfect for giving salads more density. Popular across northern Africa and along the Mediterranean, this versatile dish pairs well with any seasonal vegetables. And when used as a base in salads, you are left satisfied and full, while still feeling light! We recommend making this in a large batch, that way you have it to eat from for the week ahead. Now let’s jump into the recipe!

Ingredients

8 oz pearl couscous

1 ¾ cup water

3 small cucumbers 

1 cup cherry tomatoes

½ cup kalamata olives, pitted

½ cup feta cheese

1 cup spinach

2 tbsp olive oil

½ tsp salt

Directions

  1. In a small pot with a lid, preheat olive oil and salt to medium heat. Add couscous and toast, stirring frequently until lightly golden and aromatic.
  2. Add water, stir, and bring to a boil. Once water is boiling, turn off heat, cover, and allow to cook for 12-13 minutes, or until water is absorbed.
  3. Prepare vegetables. Chop cucumbers, halve tomatoes, halve kalamata olives, and chop spinach.
  4. Once couscous is cooked, fluff with a fork and transfer to a large serving bowl. Add vegetables and feta and toss. Enjoy warm and immediately, or chill and enjoy cold throughout the week.

 

Meal Prepping: Mediterranean Couscous Salad

Ashley Tyrner
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 13 minutes
Servings: 6
Servings: 6
Author: Ashley Tyrner

Equipment

  • Small pot with a lid

Ingredients

  • 8 oz pearl couscous
  • 1 3/4 cup water
  • 3 cucumbers small
  • 1 cup cherry tomatoes
  • 1/2 cup kalamata olives pitted
  • 1/2 cup feta cheese
  • 1 cup spinach
  • 2 tbsp olive oil
  • 1/2 tsp salt

Instructions

  • In a small pot with a lid, preheat olive oil and salt to medium heat. Add couscous and toast, stirring frequently until lightly golden and aromatic.
  • Add water, stir, and bring to a boil. Once water is boiling, turn off heat, cover, and allow to cook for 12-13 minutes, or until water is absorbed.
  • Prepare vegetables. Chop cucumbers, halve tomatoes, halve kalamata olives, and chop spinach.
  • Once couscous is cooked, fluff with a fork and transfer to a large serving bowl. Add vegetables and feta and toss. Enjoy warm and immediately, or chill and enjoy cold throughout the week.

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Meal Prepping: Mediterranean Couscous Salad