Mediterranean Couscous Salad


Mediterranean Couscous Salad is a flawless option for a light lunch or dinner.  Sub quinoa for the couscous for a protein packed punch. 

I had a bunch of leftover couscous from an Indian recipe I recently made along with some leftover veggies. If you’re like me, you hate waste. It breaks my heart thinking about all the hungry people out there so I always try and repurpose my leftovers. I take them all out and think what style of dish could I make with this?
 
Asian? Indian? Italian? Could I even make a veggie burger?
 
After a quick minute it hit me. A mediterranean salad! 

I loved it. Fresh veggies, mint, and lemon are classics. You can’t go wrong.  

This was casual enough for a quick weekday option or would make a great potluck dish. 
 

What do you do with your leftovers? Are you not a fan or do you try and repurpose them too? Leave a comment in the comments below!


Mediterranean Couscous Salad

Printable Recipe
Ingredients

1 3/4 cup Cooked Whole Wheat Couscous
1 Lemon, juiced
1 English Cucumber, chopped
1/2 pint Grape Tomatoes, cut in half
1/3 cup crumbled Feta
1 Yellow Bell Pepper, chopped
1/4 Red Onion, diced finely
1/4 cup Green Onion, chopped
1 cup Non-Dairy Feta or Tofu Feta
6 Calamata Olives, diced
3 Tbsp Fresh Mint, diced finely
1 Tbsp Extra Virgin Olive Oil
Garlic Salt and Pepper to taste

Directions

1. Mix it all together and enjoy!


About DHCooks

I’m Dawn – My mission is to cultivate your wellbeing in mind, body and spirit through drool-worthy plant-based recipes and a special offering - my revolutionary, 100% real food, diet (and life!) reset program.

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