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Greek Couscous Salad

I meal prepped this for lunch this week and my goodness it is good!


1 English cucumber

1 pint cherry tomatoes

1 green bell pepper

1 yellow bell pepper

1 red bell pepper

1/2 red onion

1 cup dry pearled couscous

2 cans chickpeas, drained

Crumbled feta cheese

1/2 cup olive oil

1/4 cup red wine vinegar


To Make:

Make your couscous according to the package. When finished, season with a drizzle of olive oil and oregano, garlic powder, onion powder, basil, and parsley to taste. Cook your chickpeas, I normally put mine in a cast iron skillet on medium high heat with some olive oil and the same spices as I use for my couscous. I let mine get just a slight bit crunchy. Roughly chop your veggies. Use more onion if you want, I don’t particularly love the taste of red onion so I use less. Split all food ingredients between 4 (or 5 if you’re not a hungry person like me) meal prep containers. Sprinkle some crumbled feta cheese over top of everything. Combine olive oil and red wine vinegar in a container with a lid and add the same spices as above and shake to mix. Split into 4 separate smaller sauce containers and either tuck them into the big one, or grab one on the side each day.


So T and I have had a crazy few weeks with me starting a new job and him just being around to be supportive. I’ve barely had time to mentally prepare a meal, let alone physically prepare it, so I decided to do some meal prep last weekend and made these. From start to finish it only took me 35 minutes, and they are so good. I hope everyone is enjoying the warm weather!

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