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Active:

Ingredients

Metric
Servings:
4
Mediterranean Israeli Couscous Salad:
  • Red peppers, medium-sized - 2 ((Or 1 large or 3 small))
  • English or Persian cucumbers - 1/2 lb
  • Mint - 2 sprigs , sliced in a chiffonade
  • Shallots - 1/2 bulb , diced
  • Red wine vinegar - 1 Tbsp
  • Balsamic vinegar - 2 Tbsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 1/4 cup
  • Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
  • Sliced black olives - 1/4 cup
  • Israeli couscous - 1 1/2 cups , uncooked
  • Baby spinach - 4 oz
  • Feta - 2 oz , crumbled

Prep

  1. Peppers / Cucumbers / Mint - Prep as directed. (Can be done up to 3 days ahead)

  2. Make vinaigrette - Dice shallots. Combine with red wine vinegar, balsamic vinegar, and Dijon mustard. Whisk in oil. (Can be done up to 3 days ahead)

  3. Garbanzo beans - Rinse and drain.

  4. Olives - Rinse and drain.

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Make

  1. This makes enough Israeli couscous for tomorrow night’s dinner. Bring a saucepan of water to boil. Salt generously and add Israeli couscous. Cook until al dente, tender but not soggy.

  2. While couscous is cooking, place spinach into a big salad or mixing bowl.

  3. Drain couscous, save ⅓ (~1 cup (235 ml) for 4 servings) for tomorrow’s dinner and then immediately add couscous to spinach. Toss, using the heat from the couscous to partially wilt the spinach.

  4. Add in peppers, mint, cucumbers, beans, and olives. Dress with vinaigrette and toss. Add feta if desired.


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