Greek Salad with Couscous
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5 from 1 review
A delicious greek salad with couscous. Quick and easy to make and great for a hot day.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 2 1x
- 1/2 cup whole wheat couscous – cook according to package instructions
- 1/4 cube of bouillon – add to the water that you cook the couscous in
- 2 cups baby greens – I used a baby kale and spinach mix
- 1 large tomato – diced
- 1/2 cucumber – peeled, seeded and diced
- 10 black olives – sliced
- 2 oz feta cheese – cubed
- 1 handful sliced almonds
- 2 tbs red onion – finely chopped
- 4 tbs olive oil
- 2 tbs red wine vinegar
- 1/2 tsp dijon mustard
- 8 twists of black pepper – from a pepper mill
- Cook couscous as per package instructions. Add 1/4 cube of bouillon to the water.
- Let couscous cool for 10 minutes with lid on and then stir with a fork to fluff up couscous.
- Wash baby greens and give a rough chop – add to a bowl.
- Chop tomato, cucumber and feta in to similar size pieces – add to the bowl.
- Add sliced olives, finely chopped red onion and almonds to the bowl.
- Add cooled couscous to the bowl and toss all ingredients.
- Whisk together olive oil, red wine vinegar, dijon mustard and pepper. Pour over salad and toss to combine.