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Couscous Greek Salad with Spring Greens & Feta.

  • 16 fl oz
    chicken or vegetable broth
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 1
    English cucumber
  • 1 (15 oz) can
    garbanzo beans (chickpeas)
  • 4 cloves
    garlic
  • 1 pint
    grape tomatoes
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • 1
    lemon
  • 1 medium
    red onion
  • 2 (5 oz) pkgs
    spring mix (mixed greens)
  • 1 ⅓ cups
    whole wheat couscous
  • 1
    yellow bell pepper
  •  
    extra virgin olive oil
  •  
    honey
  •  
    red wine vinegar
  •  
    salt
  • 1
    In a medium saucepan, bring broth to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    1 ⅓ cups whole wheat couscous
  • 2
    Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    1 lemon
    1 English cucumber
    1 pint grape tomatoes
    1 yellow bell pepper
    1 small bunch Italian (flat-leaf) parsley
    2 (5 oz) pkgs spring mix (mixed greens)
  • 3
    Mince olives and transfer to a large bowl.
    ½ cup Kalamata olives, pitted
  • 4
    Zest and juice lemon into the bowl with the olives.
  • 5
    Peel and mince garlic. Add to the bowl along with oil, vinegar, honey, and salt; whisk to combine the dressing.
    4 cloves garlic
    ¼ cup extra virgin olive oil
    ¼ cup red wine vinegar
    1 tsp honey
    1 tsp salt
  • 6
    Peel and thinly slice onion into half rings. Add to the bowl and toss to combine.
    1 medium red onion
  • 7
    Trim and quarter cucumber lengthwise, then slice crosswise into ¼-inch pieces. Add to the bowl.
  • 8
    Halve tomatoes and add to the bowl.
  • 9
    Seed and slice bell pepper into thin strips; add to the bowl.
  • 10
    Once the couscous is done, transfer to a large baking sheet pan and spread out in an even layer to cool.
  • 11
    Shave parsley leaves off the stems; discard stems, mince leaves, and add to the bowl.
  • 12
    Drain and rinse chickpeas; add to the bowl.
    1 (15 oz) can garbanzo beans (chickpeas)
  • 13
    Add couscous and feta to the bowl; toss to combine the salad.
    1 (4 oz) pkg crumbled feta cheese
  • 14
    To serve, divide mixed greens between bowls. Top with couscous salad and enjoy!