I made Mediterranean CousCous salad for lunches this week. It is one of my favorite go-to’s for lunch when I am tired of certain things or just can’t think of anything for the week. It pairs well with anything…soup, salads, other little sides. It is also a great side dish for chicken or other meats. It is super easy to make and needs to be prepared ahead of time, as it is best served cold. Although, you could serve it warm if you wanted and it still tastes good. I would know as I am the most impatient person on the planet when it comes to letting foods sit.
What You Need:
1 box of CousCous – I like the Far East Whole Wheat Original
1 red bell pepper
1 yellow bell pepper
1/2 cup of Kalamata olives (I forgot to get them at the store when I made it this time, duh!)
4-6 ounce container of feta cheese (I use reduced fat and you can’t tell the difference)
1 tablespoon of fresh minced garlic (I have used the jar kind before too, just use less than a tablespoon, when using jar I use about 1 teaspoon, maybe 1 and 1/2 tsp)
1/4 cup extra virgin olive oil
1 1/2 tsp of balsamic vinegar
dash of salt and pepper
What You Do:
Cook couscous according to box instructions. Then let cool. I usually just pour the box of couscous in the large bowl that I plan on keeping it in, dump the boiling water over it and place the bowl lid on it and let is sit in the refrigerator for a little while to cool. When it is ready, fluff with a fork.
While the couscous is cool, I prep all me veggies. Dice the red and yellow pepper.
In a small bowl, combine the olive oil, balsamic vinegar, salt and pepper, Wisk.
Dump the peppers, feta cheese, and garlic into the couscous and mix together.
Pour the olive oil mixture over and mix well.
It is now ready to serve! Enjoy!
You can keep this in the refrigerator for several days, that is why it makes a great lunch companion!
My lunch at work yesterday 🙂