Description

A vibrant, protein-packed couscous salad with fresh veggies, chickpeas, mozzarella, and a zesty homemade dressing — perfect for meal prep.

Ingredients

Salad:

2 (4.7 oz) packages garlic and olive oil couscous (or plain couscous with seasoning)

1 (15 oz) can chickpeas (drained and rinsed)

5 oz mozzarella cheese, chopped into bite-sized pieces

1 large green bell pepper, chopped

5 oz black olives, sliced or halved

2 cups cherry tomatoes, halved

3/4 cup fresh basil, chiffonade

Dressing:

1/3 cup olive oil

1/3 cup apple cider vinegar

1 tablespoon Dijon 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 black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Cook Couscous: Prepare couscous according to package directions, including the seasoning packet. If using plain couscous, season with salt, pepper, garlic powder, and Italian seasoning to taste. Let it cool.

2. Prep Ingredients: While couscous cooks, chop mozzarella and green bell pepper, slice or halve olives and cherry tomatoes, and chiffonade the basil. Rinse and drain the chickpeas.

3. Make the Dressing: Combine olive oil, apple cider vinegar, Dijon mustard, honey, garlic, dried herbs, red pepper flakes, salt, and pepper in a jar. Shake well until fully combined. Taste and adjust salt and pepper as needed.

4. Assemble Salad: In a large bowl, mix the cooled couscous with chopped vegetables, chickpeas, mozzarella, and basil. Drizzle with dressing and a squeeze of fresh lemon (optional). Toss to combine.

5. Meal Prep Option: Divide couscous into 6 containers. Add equal portions of veggies, mozzarella, basil, and chickpeas. Pack dressing separately and include a lemon wedge. Mix everything just before eating.

Notes

For best results, allow couscous to fully cool before mixing with cheese and veggies to prevent sogginess. Dressing can be made up to a week in advance and stored in the fridge.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Meal Prep Recipes
Method: No-cook (except couscous cooking)
Cuisine: Italian-inspired