Couscous Salad Meal Prep: Easy, Healthy, and Flavor-Packed!
Couscous Salad Meal Prep is a vibrant dish packed with vegetables, protein-rich chickpeas, and a zesty dressing, perfect for meal planning.
Equipment
- Medium saucepan
- small bowl
- Large mixing bowl
- airtight containers
Ingredients
For the Salad
- 1 cup Israeli Couscous Maintains a chewy texture
- 1 can Chickpeas Drained and rinsed
- 1 Cucumber Diced
- 3/4 cup Yellow Pepper Diced
- 1/4 cup Red Onion Finely diced
- 1.5 cups Cherry Tomatoes Halved
- 1/3 cup Parsley Freshly chopped
- 1.5 tbsp Oregano
- 1 tbsp Dill
For the Dressing
- 1/3 cup Olive Oil Extra virgin recommended
- 2 tbsp Red Wine Vinegar
- 3 tbsp Lemon Juice Freshly squeezed
- 2 cloves Garlic Minced
- 1/2 tsp Salt
- 1/4 tsp Black Pepper Fresh ground recommended
- 1/8 tsp Red Pepper Flakes Optional
Instructions
Preparation Steps
- Prepare the Vegetables: Start by dicing the cucumber and yellow pepper, and then finely dice the red onion. Halve the cherry tomatoes, mince the garlic, and chop the parsley. Don't forget to drain and rinse the chickpeas.
- Cook the Couscous: In a medium saucepan, bring 1.75 cups of water to a boil. Add the Israeli couscous, stir, reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed. Allow it to cool for about 30 minutes.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, black pepper, and optional red pepper flakes.
- Combine Ingredients: In a large mixing bowl, gently toss together the cooled couscous, diced vegetables, chickpeas, and fresh herbs. Drizzle the dressing over the salad and toss again.
- Let it Sit: Allow your salad to rest at room temperature for at least 30 minutes to enhance the flavor.
- Portion and Store: Divide the salad into airtight containers. It can be stored in the refrigerator for up to 4 days.
Notes
Optional: Add crumbled feta cheese for extra flavor.