plus Tomatoes, Green Olives & Cucumber
This light, bright lunch delivers all the bright freshness of a Greek salad—lemon, olives, feta, cucumbers, and tomatoes—plus the herbaceousness of dill. For our spin, we toss in springy pearl couscous to keep you going all afternoon. And the ultimate selling point: It takes just a quick 15 minutes to make!
Allergens
Utensils
Tags
Israeli Couscous
5 ounce
Grape Tomatoes
4 ounce
Mini Cucumber
1 unit
Green Olives
1 unit
Lemon
1 unit
Dill
0.25 ounce
Greek Vinaigrette
1.5 ounce
Feta Cheese
0.5 cup
Olive Oil
1 tablespoon
Salt
Pepper
• In a small pot, combine couscous and 11⁄2 cups water (3 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Drain, then rinse with cold water until cooled. Shake off excess water.
• Meanwhile, wash and dry produce. Halve tomatoes lengthwise. Halve cucumber lengthwise; slice into 1⁄4-inch-thick half-moons. Drain and halve olives. Quarter lemon. Roughly chop dill.
• In a large bowl, combine vinaigrette, tomatoes, cucumber, olives, 1 TBSP olive oil, juice from one lemon wedge, and as much dill as you like (2 TBSP olive oil and juice from two lemon wedges for 4 servings).
• Add couscous to bowl with veggies. Add feta and a squeeze of lemon juice to taste; toss to combine. Taste and season with salt and pepper.
• Divide salad between bowls and serve.
570
kcal
Calories
29
g
Fat
7
g
Saturated Fat
65
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
14
g
Protein
25
mg
Cholesterol
860
mg
Sodium
