Italian Couscous Salad
This nutritious, easy Italian Couscous Salad is so good, everyone will want seconds! Meal prep options and tips included.
Servings: 6 meal prep servings
Cost: $14.25
Equipment
- Jar or other sealable container
Ingredients
Salad
- 2 (4.7-ounce) packages Roasted Garlic and Olive Oil Couscous I use one made by Near East
- 1 (15-ounce) can chickpeas also called Garbanzo beans, drained
- 5 ounces Genoa salami coarsely chopped
- 5 ounces Mozzarella cheese I use Bocconcini, chopped into bite-sized pieces
- 1 large green bell pepper coarsely chopped
- 5 ounces black olives sliced or halved
- 2 cups cherry tomatoes sliced or halved depending on the size
- 3/4 cup fresh basil chiffonade
Dressing
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 teaspoon honey
- 1 teaspoon minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper
Instructions
- Prepare the couscous according to package instructions, making sure to add the seasoning mix. If you don’t use couscous from a package, you’ll want to add a few teaspoons of your favorite seasonings (salt, pepper, Italian seasonings, garlic powder, etc.) to taste.
- While couscous is cooking, prep the rest of the salad: drain chickpeas (roast if desired; see last paragraph in blogpost), coarsely chop salami, cut mozzarella into bite-sized pieces, slice the pepper into strips and cut those strips in half or thirds, slice or halve the olives, and slice or halve the cherry tomatoes. Chiffonade the basil (stack basil leaves, roll them tightly, and slice the leaves perpendicular to the roll.)
- Place all dressing ingredients in a jar and shake well. Add salt and pepper to taste (I add about 3/4 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference).
- TO SERVE AS A SALAD: Add the prepared couscous to a large bowl and allow to cool. Add all the veggies, salami, basil, and chickpeas. Add some freshly squeezed lemon, salt and pepper to taste, and the dressing. Only dress what you will enjoy, as this salad doesn’t sit well for a long time with the dressing.
- TO MEAL PREP: Divide the dressing evenly into 6 small containers. Divide the couscous evenly among 6 meal prep containers. Add in equal parts of all the chopped veggies, salami, basil, and chickpeas. Add a lemon wedge and a pinch of some salt and pepper on top of each container. To enjoy, add the dressing, squeeze the lemon over everything, stir together, and eat!
Video
Notes
Storage: Store leftover salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate to maintain freshness.
Nutrition
Serving: 1serving | Calories: 547kcal