One of my absolute favorite things to eat lately has been this Whole Wheat Couscous Greek Salad. It is super quick to
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put together and it is prefect to bring for lunch or to have as a side with dinner. I am actually boiling water as I write up this post to make another batch of this for my lunches for the rest of this week.
Whole Wheat Couscous Greek Salad
Prep time
Total time
Ingredients
- 1 cup whole wheat couscous
- 1 pepper (any color), diced
- 1 cup baby tomatoes, halved
- 1 cup pitted Kalamata olives
- 1 English cucumber, cubed
- ½ red onion, diced
- juice of 1 lemon
- 3 Tablespoons olive oil
Instructions
- Cook couscous following package directions.
- Combine the remaining ingredients with cooled couscous.
- Let cool in the refrigerator for at least one hour before serving.
The couscous and olive oil I used both came from Trader Joe’s. I think that this particular olive oil really gives the salad a great flavor because it is made from Greek Kalamata olives. You can really pick up on the distinct flavor of Kalamata olives in the oil and it is very yummy!
I hope you enjoy this!
Have you ever tried couscous? What if your favorite type of oil?
It looks so refreshing. Tasty, no doubt!
Kierston recently posted..PlantFusion Review + Giveaway: Fusing Plant-Based Protein Into The Mix…
I just found your blog today and saw this recipe and got inspired to finally use up that box of whole wheat couscous that I had sitting in my pantry. I made a couple of little modifications but overall it’s delicious!!! And I always forget just how much couscous a box yields – lunches for the week are all set!
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Yay! I'm glad you liked it! A box of couscous and lunch is done for a week. 🙂