Mediterranean Couscous Salad

Load up on vegetables with this easy, throw-together dish. The bright flavors bring summertime to you no matter what season it is. Serve as is for lunch, stuff it into a pita with hummus for dinner, or pair alongside your favorite summer bbq. This is seriously one of my go-to lunches all year long.

Ingredients

1/2 cup dry couscous

1 medium tomato, diced

1 cucumber, diced

1/4 of a red onion, thinly sliced 

1/2 cup kalamata olives, halved

1/4 cup sliced pepperocini peppers

2 tbsp fresh parsley, chopped (optional)

1/4 cup extra virgin olive oil or avocado oil

2 tbsp red wine vinegar

2 cloves garlic, minced

Salt and black pepper to taste 

Directions

Bring 3/4 cup of water to a boil. Turn off heat, add couscous, cover, and let sit 5 minutes. Meanwhile prepare your vegetables and vinaigrette. Chop tomato, cucumber, onion, and olives and set aside. In a glass measuring cup, add olive oil, red wine vinegar, minced garlic, salt and pepper. Whisk well, taste and add more salt and pepper if desired. 

Fluff the couscous with a fork, add to a mixing bowl, then stir in vegetables, parsley, and vinaigrette. Toss well to coat. Store in the refrigerator for up to 5 days. Serve as is or over a bed of kale, drizzling extra olive oil and salt, if needed. 

If you make this recipe and love it, be sure to share your creation on Instagram and tag me @theglowblueprint!