Ingredients

6 SERVINGS

- +
1 cup pearl couscous 2 cup vegetable stock 1 cup crumbled feta 1 cup cherry tomatoes (halved) 1 cup pitted kalamata olives 1/2 cup chopped parsley 1 diced bell pepper 1 diced zucchini 1/2 cup finely chopped green onions 1/2 cup olive oil 1/2 cup balsamic vinegar
1
pearl couscous
2
vegetable stock
1
crumbled feta
1
cherry tomatoes (halved)
1
pitted kalamata olives
1/2
chopped parsley
1
diced bell pepper
1
diced zucchini
1/2
finely chopped green onions
1/2
olive oil
1/2
balsamic vinegar

Nutritional Info

Serving Size: 1

Amount Per Serving

Calories:

485

Carbs:

43g

Fat:

29g

Protein:

12g

QUICK TIP

Remove the feta cheese from the recipe and the dish will be vegan

Equipment Needed

Measuring cups and spoons, knife, cutting board, large bowl, strainer and a pot

Instructions

Boil the couscous according to package instructions using vegetable stock instead of water.

Once the couscous is done set aside and let it cool. Chop all of the salad toppings and place them into a large mixing bowl. 

Mix the cooled couscous with the vegetables and drizzle with olive oil, balsamic vinegar and chopped parsley. Season liberally with salt and pepper. Let rest 30 minutes, mix thoroughly and enjoy.