Greek Couscous Salad Lunch Bowls

These Greek Couscous Salad Lunch Bowls are packed with veggies, making them the perfect healthy choice for lunch at home or work! Easy to make and low in fat!

Course Lunch, Salad, Side Dish

Cuisine Appetizer, Greek

Keyword couscous salad, Greek Couscous Salad Lunch Bowls

Prep Time 20

Total Time 20

Servings servings

Calories 357kcal

Author Chrissie (thebusybaker.ca)

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)

US Customary - Metric

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.

Nutrition