Mediterranean Couscous Salad is a flawless option for a light lunch or dinner. Sub quinoa for the couscous for a protein packed punch.
I loved it. Fresh veggies, mint, and lemon are classics. You can’t go wrong.
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
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
1. Mix it all together and enjoy!