Greek Couscous Salad

I was asked for some lunch ideas for moms and kids on the go.  I love to make grain and couscous salads for my packed lunches  they are versatile, easy and a nice change from sandwiches.  Also try with topping with some sliced avocado or grilled tofu. 

This Greek style couscous salad is a classic with tomatoes, cucumber, olives, parsley and a ton of lemon.  I add chick peas and edamame to boost up the protein, to make this even more healthful switch out couscous to quinoa.


Greek Couscous Salad  

  • 2 Cups Water
  • 1 ½ Cup Couscous
  • 1 Cup Edamame, Defrosted
  • ½ Cup Olives, Seeded and Sliced
  • 1 Whole English Cucumber, Seeded and Diced
  • 4 Whole Roma Tomatoes, Seeded and Diced
  • ½ Cup Red Onion, Diced and Rinsed Under Cold Water to Mellow the Flavor
  • 3 Sprigs Fresh Thyme, Stems Removed
  • ½ Cup Chopped Fresh Parsley
  • Zest From 2 Lemons

  • ⅓ Cup Fresh Lemon Juice (About 2 Lemons)
  • 1 Whole clove Garlic, Minced
  • 1 tsp. Salt
  • Fresh Cracked Pepper to Taste
  • 2 tsp. Dijon Mustard
  • 1 Tbsp. Capers, Drained and Chopped
  • 1 Tbsp. Agave
  • ½ Cup Olive Oil

  1. Bring water to a boil, pour in couscous and stir gently.  Cover with lid and let steep for 5 minutes.  Fluff with fork and set aside to cool.
  2. In a large bowl add, edamame, olives, tomatoes, red onion, herbs and lemon zest.  Gently combine.  Add cooled couscous and combine.  Set aside.
  3. In a medium bowl add lemon juice, garlic, salt, pepper, mustard, capers and agave, stir until combined.  Slowly drizzle in olive oil while whisking until combined.  
  4. Pour over couscous mixture and combine.  Refrigerate until ready to serve.

Check for seasoning before serving.


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