These Greek Couscous Salad Lunch Bowls are packed with veggies, making them the perfect healthy choice for lunch at home or work! 
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Happy Friday, friends! I’m excited to be sharing this delicious recipe for Greek Couscous Salad Lunch Bowls with you today!! This is one of our family’s favourite light lunch recipes lately and I just had to share it with you. I don’t know about you, but our family is all over the place when it comes to our weekly schedule and meals. My husband’s job is very unpredictable and so even though we often get to enjoy lunch AND dinner together as a family some days, there are also plenty of days where we’re all going in different directions and need a healthy meal on the go.
This Greek Couscous Salad Lunch Bowls recipe is SO easy to throw together on a meal-prep Sunday (or even a Monday morning!) and it keeps in the fridge for up to 4 days. The couscous makes this salad so filling and the veggies and herbs are so fresh-tasting, making this light lunch bursting with bright flavours. The dressing is so easy to make and you can use whatever Greek-inspired veggies you like! Serve it with some grilled chicken sliced on top for extra protein, or even tofu for a vegetarian option. The possibilities are endless!
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I hope you like this recipe! Let me know in the comments below, what’s your favourite quick and easy lunch idea that’s healthy too? I’d love to know!
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Greek Couscous Salad Lunch Bowls
Recipe: Ingredients
For the salad:
- 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)
Recipe: Instructions
- 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.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.