This salad is one of our favorites, we make it at least a few times a month. I love the colors, the flavors, the textures, how healthy it is, and how quickly it comes together. Plus, it’s really great as leftovers for lunches.
- 8 ounces Israeli couscous
- 1 can artichoke hearts, drained and quartered
- 1/4 cup kalamata olives, chopped
- 1 cucumber, chopped
- 1 cup grape tomatoes, halved
- 5 ounces feta cheese, crumbled
- Chopped spinach and romaine lettuces (about 1-2 cups per serving)
- 2 Tablespoons extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small clove of garlic, minced
- salt & pepper
Cook the couscous, following the directions on the package. (We usually use Trader Joe’s Israeli Couscous.) Tip: you can make the couscous ahead of time while you’re meal prepping and keep it in the fridge. Then, it’s ready when you need it!
Chop up ingredients while the couscous cooks: artichoke heats, olives, cucumber, tomatoes and feta, and toss them up in a bowl.
Put all dressing ingredients into a dressing shaker (I love this OXO Good Grips Salad Shaker from Amazon), and shake it all up!
To serve, place as much spinach and romaine as you like on a plate as the base, then top with veggie mixture. Add as much dressing as you like and enjoy!
This is really great as a meal on it’s own, or as a side salad. You can also roast a can of drained chickpeas in a 400 degree oven for about 15 minutes with some seasoning like smoked paprika or salt and pepper, for extra protein.