Italian Couscous Salad Meal Prep
Italian Couscous Salad Meal Prep – 400 calories per serving
Jump to RecipeHey friends! It’s been bit since I shared a new recipe! This summer has been hectic so far! I honestly wasn’t anticipating having such little time to work on blog stuff but we have been away a lot with the kids and doing lots of day trips and activities.
I’m still meal prepping most weeks unless we are away so I do have a backlog of some really excellent recipes I want to get out to you folks really soon! I promise you’re going to love them!
Anyway, onto the recipe! This Italian Couscous salad meal prep is really tasty. It’s like a super yummy beefed up Caprese salad! This salad is super flavorful and filling but not heavy at all. You’re going to love it!
I shared a little about the method of this recipe over on Instagram at the beginning of this week and I’ve saved it to my Instagram Highlights so you can view it any time! Just go to my profile @mealprep.withme and you’ll find it under my “Salad Recipe” Highlight.
WANT MY FREE MEAL PREP ESSENTIALS LIST AND GROCERY SHOPPING WORKSHEET PRINTABLES? CLICK HERE!
Italian Couscous Salad Meal Prep
Ingredients
- 1 package couscous about 2 cups of dry couscous (i used presidents choice brand)
- 4 stalks green onion sliced thinly
- 1 can chickpeas drained
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 cloves garlic peeled and minced
- 1 container mini mini bocconcini if you cant find mini-mini just slice whatever size you can find
- 1 can sliced black olives drained
- 1 package genoa salami slices quartered
- 1 pint grape tomatoes halved
- 1 bunch fresh basil chiffonade
Dressing
- 1 tbsp honey
- 1 tbsp Italian herb blend
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
Instructions
- Prepare the Couscous: Follow the directions on the package and allow to cool to room temperature.
- In a large bowl combine the couscous with the green onion, chickpeas, red bell pepper, green bell pepper, garlic, bocconcini, black olives, and salami mix until uniform.
- Next, divide the salad into 8 containers.
- Top each of the salads with the grape tomatoes, and the basil
- Combine all the dressing ingredients into a small bowl and whisk. Divide the dressing into 8 small containers to add when you're ready to serve.
- Salads will keep in the fridge for up to 5 days. Enjoy!
I have never eaten this before but it seems to be a great dish accompanier cause everyone seems to love it. Nice presentation!
This sounds delicious! I know my husband will love it! Thanks for sharing!