Greek Couscous Salad Lunch Bowls
These Greek Couscous dish Lunch Bowls area unit filled with veggies, creating them the proper healthy alternative for lunch reception or work!
This Greek Couscous dish Lunch Bowls instruction is really easy to throw along on a meal-prep Sunday (or even a Monday morning!) and it keeps within the icebox for up to four days. The couscous makes this dish thus filling and therefore the veggies and herbs area unit thus fresh-tasting, creating this lightweight lunch detonating with bright flavours. The dressing is really easy to form and you'll be able to use no matter Greek-inspired veggies you like! Serve it with some grilled chicken sliced on high for further macromolecule, or perhaps curd for a feeder choice. the probabilities area unit endless!
- 4 cups cooked couscous (about 1 1/2 cups uncooked; cook according to package directions)
- 1 long English cucumber, chopped
- 2 cups cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 small red onion, sliced (optional)
- 1/2 cup low fat feta cheese
- For the dressing:
- 3 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- salt and pepper (to taste)
- Add the cooked couscous to a large bowl along with the chopped cucumber, cherry tomatoes, chopped parsley, chopped basil, red onion (if using), and feta cheese.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic and salt and pepper.
- Pour the olive oil mixture over the couscous and veggies and toss well to coat.
- Serve immediately, or store in containers in the fridge for quick on-the-go lunches.