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mediterranean recipes

Healthy Recipes/ Salad Recipes

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! Tiny durum wheat semolina cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, garbanzo beans and served with a fresh lemon herb dressing. Great for a healthy meal on its own or a delicious side dish that packs a crunch!

 

Mediterranean Couscous Salad

Loaded with fresh mediterranean veggies, this salad will have you coming back for more time and time again. So let’s get into this easy, fresh salad that will be on your table in under 30 minutes!

This Mediterranean couscous salad strikes the perfect balance of phytonutrients and fiber-rich vegetables plus protein that makes this salad light yet satisfying. This vegetarian side dish celebrates the use of fresh and flavorful ingredients with each bite delivering a burst of flavor.

What Is Couscous?

Did you know that couscous is just small beads of pasta made from semolina? It’s very popular in places like Turkey, Greece, Spain, France, and lots of Arabic countries. Traditionally, it is served with meat and vegetable stew. It cooks very quickly, so it’s perfect for a hectic night when you want a quick and healthy dinner

If you cook couscous properly it’s very light and fluffy. Luckily, in most western supermarkets, couscous is instant, which means it’s been pre-steamed and dried. Otherwise there’s no science to cooking couscous, usually you just follow the package instructions, one cup of boiling water to 3/4 cup of couscous. You can also add some butter or olive oil to it and some salt. And really, that’s all there is to it.

Couscous has a lovely nuttiness and acts like little sponges, selfishly soaking up the citrus dressing for your benefit. It’s a wonderful solution when you’re needing a quick and light meal.

What ingredients do you add to couscous salad?

To infuse Mediterranean flavors, add a hearty amount of red bell pepper, red onion, cucumbers, ripe tomatoes, kalamata olives, and feta cheese. Freshly chopped herbs like mint, basil, and parsley add fragrant aromas, while dried oregano adds an earthy taste. Garbanzo beans or chickpeas add a source of vegetarian protein and creaminess.

How To Make Mediterranean Couscous Salad

Mediterranean Couscous Salad

Prepare the couscous: Follow the packaged instructions to prepare the couscous. Add the butter to the couscous when you’re preparing it. Let it cool.
Combine the dressing: In a small bowl or jar add all the dressing ingredients together and whisk well or if using a jar, close the lid and shake well, until thoroughly combined.
Assemble the salad: To a large bowl add the prepared couscous and fluff it up with a fork. Add the rest of the salad ingredients. Pour the prepared dressing over and toss everything well together. Garnish with extra mint and feta and serve!

Mediterranean Couscous Salad

The recipe makes just enough salad dressing to coat the components, but you can always double the amount if you would like to serve more on the side. If you have extra, a few slices of lemon to squeeze on top would be nice to serve at the table.

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! Tiny durum wheat semolina cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, garbanzo beans and served with a fresh lemon herb dressing. Great for a healthy meal on its own or a delicious side dish that packs a crunch!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 6
Calories 205 kcal

Ingredients
  

Couscous

  • 1 cup 170 g instant couscous
  • 1 cup 240 ml water
  • 2 tablespoons 30 ml extra-virgin olive oil
  • ½ teaspoon 3 g kosher salt

Salad

  • ½ cup 71 g diced english cucumber, seeds removed, ¼-inch dice
  • ½ cup 81 g diced roma tomato, ¼-inch dice
  • ½ cup 85 g canned garbanzo beans, drained and rinsed
  • ½ cup 73 g diced red bell pepper, ⅛-inch dice
  • ¼ cup 32 g minced red onion
  • 2 tablespoons 20 g feta cheese
  • ½ cup 35 g kalamata olives, pitted and sliced
  • 1 teaspoon chopped mint
  • 1 teaspoon chopped parsley
  • ¼ teaspoon dried oregano
  • 1 teaspoon chopped basil

Lemon Dressing

  • 2 tablespoons 30 ml lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon 15 ml red wine vinegar
  • 3 tablespoons 45 ml extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

Couscous

  • Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
  • Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.

Salad

  • Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.

Lemon Dressing

  • Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
  • Pour dressing over the couscous salad, stir to combine.
Healthy Recipes/ Salad Recipes

Cucumber Greek Salad

This Cucumber Greek Salad is fresh, light and healthy. With just easy and quick preparation, it makes perfect side dish for any summer meal!

Cucumber Greek Salad

This Cucumber Greek Salad makes an amazing side dish to serve at almost any meal, especially at summer barbecues. When there’s lots of yummy desserts and other heavy dishes to chow down on, sometimes you just need to a fresh and healthier alternative, and this Cucumber Greek Salad definitely fits the bill!

In the United States many recipes and restaurant Greek salads include lettuce. But traditional Greek salads do not have lettuce in them. Instead they allow the cucumbers and tomatoes stand in for the bulk of the salad. The ingredients are chopped and tossed together.

This salad is so easy to throw together. The “hardest” part is chopping the veggies, and that really only takes about five minutes. No boiling of pasta here, and the dressing comes together in about a minute. Add in some spices, lemon juice, olive oil, and feta, and you are ready to go.

Cucumber Greek Salad

Juicy tomatoes and sweet red onions are always perfect together. Then that salty, tangy, goodness of kalamata olives and feta cheese! It is light and refreshing with all those in season veggies, but it still keeps me full!

You can definitely make this in a quick pinch for any barbecue or get-together this summer, but if you let it marinate for a couple of hours, the flavors will develop even more.

Cucumber Greek Salad

This Cucumber Greek Salad is fresh, light and healthy. With just easy and quick preparation, it makes perfect side dish for any summer meal!
Prep Time 10 mins
Total Time 14 mins
Servings 8

Ingredients
  

  • 2 cucumbers , peeled and chopped into 1/4 slices
  • ½ of a red onion , sliced
  • 4-6 Roma tomatoes , chopped
  • 1 ½ Tablespoons lemon juice
  • ¼ cup olive oil
  • ½ cup crumbled feta cheese
  • 2 teaspoons dried oregano
  • Black olives , pitted and sliced (to taste)
  • Salt and Pepper , to taste

Instructions
 

  • In a large bowl, combine cucumbers, tomatoes, and onions.
  • In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
  • Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!
Healthy Recipes/ Salad Recipes

Mediterranean Orzo Salad

Thìs Mediterranean Orzo Salad ìs healthy, sìmple, fresh, vegetarìan and quìck! It perfect combìnatìon of orzo pasta wìth favorìte medìterranean vegetables wìth bold flavors all ìn one satìsfyìng and nourìshìng dìsh. It ìs dressed ìn a tasty Greek salad dressìng for a heavenly bìte. Amazìng sìde dìsh and great for healthy lìght meal.

Mediterranean Orzo Salad

Thìs dìsh ìs pretty much lìke your typìcal Greek salad but wìth orzo pasta (whìch ìs rìce shaped pasta) add. Thìs Greek orzo ìs a dìsh that easy and fast to prep. Make the salad, portìon ìt out, and you’ll got delìcìous healthy meals for a few days. Thìs cold orzo pasta salad uses ìngredìents you can easìly keep stocked ìn your frìdge (wìll last up to one week).

How to Make Thìs Medìterranean Orzo Pasta Salad

Thìs Medìterranean orzo pasta salad has feta cheese, brìny Kalamata olìves, and all the crunchy fresh vegetables. You can easìly customìze the ìngredìents. Leave the olìves ìf you don’t lìke ìt. Leave the feta out ìf you want to make vegan. You could even add some arugula or spìnach (whìch ìs good by the way)

Mediterranean Orzo Salad

The heart of thìs dìsh salad ìs the Orzo pasta. Be sure to always use hìgh qualìty pasta. Make sure to cook the pasta al denté, because ìt wìll absorb the dressìng so the pasta don’t get mushy.

Make the vegetables ìn equal bìte-sìze pìeces, because you’d want equally enjoyed the flavors ìn each fork. To make ìt easìer, choose pìtted olìves, less tart but more meaty. Pìck the block feta ìnstead of crumbles, because ì thìnk ìt taste more dry and chalky.

Mediterranean Orzo Salad

Thìs Medìterranean orzo salad ìs healthy, sìmple, fresh, vegetarìan and quìck! ìt perfect combìnatìon of orzo pasta wìth favorìte medìterranean vegetables wìth bold flavors all ìn one satìsfyìng and nourìshìng dìsh. ìt ìs dressed ìn a tasty Greek salad dressìng for the heavenly bìte. Amazìng sìde dìsh and great for healthy lìght meal.

Ingredients
  

  • 1 cup Orzo uncooked
  • 2.5 oz cubed feta ì used one packed ìn oìl + herbs
  • 1-2 Tbsp red onìon chopped
  • 1 10.5 oz package lìttle tomatoes (grape or cherry) halved
  • 4 Persìan mìnì cucumbers slìced
  • 1/4 cup Kalamata olìves pìtted & halved
  • 1 1/2 chopped red bell pepper about one red bell pepper
  • 1-2 tablespoons red wìne vìnegar or replace wìth fresh lemon juìce ìf you prefer
  • 1/4 teaspoon drìed oregano
  • 2 tablespoons olìve oìl
  • Salt & pepper to taste
  • Fresh parsley chopped optìonal

Instructions
 

  • Cook orzo al dente accordìng to package dìrectìons. Draìn and rìnse wìth cold water.
  • Prep your other ìngredìents.
  • Once the orzo has cooled, add all ìngredìents to a large mìxìng bowl. ì suggest startìng wìth 1 tablespoon red wìne vìnegar, tossìng the salad.
  • ìn a small bowl, whìsk the olìve oìl, oregano and salt and pepper untìl mìxed. Add more vìnegar ìf needed over the pasta mìxture and gently fold untìl the pasta and veggìes are coated. Taste for seasonìng and top wìth the remaìnìng feta cheese. Garnìsh wìth fresh parsley ìf usìng.