Five-Ingredient Lunch: Sort-of Greek Couscous Salad

by Rebekahcooked up on February 9, 2012

And by “Greek” I mean, with feta and kalamata olives. But still! This little grain salad shows off a favorite flavor combination and is a delicious, not-calorie-laden dinner.

I actually figured out the nutritional value of this one, and it is right at 350 calories. Not bad for either a lunch or, you could add a piece of chicken or a tofu steak to make it a nice dinner!

Here’s what you need for one serving:

  • 1/3 cup dry Israeli couscous
  • 5 sun-dried tomatoes
  • half a zucchini
  • Just a sprinkle of feta – a serving is about a cubic inch. I used about half that.
  • Five kalamata olives, chopped.

Use a 2:1 water-to-grain ratio to cook your couscous. I made quite a few servings at once, just because it seems silly to only cook 1/3 of a cup at a time.

Meanwhile, I sauteed the zucchini (sliced into rounds) in the tiniest bit of oil with some salt. Chop your tomatoes and olives, and then toss all but the feta in the skillet together to bring the temperature together. stir in the feta last with some cracked pepper.

For some reason this really hit the spot for me the other day. I’ll probably make it again for another lunch this week.

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