Meal Prep Greek Couscous Salad

This Meal Prep Greek Couscous Salad is great for prepping ahead for lunch! Portion it out into individual lunch bowls, or serve it as a side dish.

  • 10 ounce box plain couscous
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 15 ounce can chickpeas rinsed and drained
  • 1 pint cherry tomatoes
  • 1 cucumber chopped
  • ½ cup halved pitted kalamata olives
  • 3 ounces feta cheese crumbles
  • 3 green onions sliced
Meal Prep Greek Couscous Salad #salad #lunch #sidedish


  1. Cook couscous according to package directions. Transfer to a large bowl and fluff with a fork. Set aside to cool.
  2. Meanwhile, make the salad dressing and prep the remaining salad ingredients. To make dressing, whisk together olive oil, lemon juice, dried oregano, salt and pepper in a small bowl.
  3. When couscous is cool, pour on the dressing and stir until well combined. Divide couscous between 4 individual serving sized storage containers. To each container, add ¼ of the chickpeas, tomatoes, cucumber, kalamata olives, feta cheese and green onions.
  4. Cover and store in the refrigerator for up to 4 days.

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