What’s For Lunch - Couscous Mediterranean Salad

With our busy schedules it can be easy to make the decision to buy lunch daily. Not only does this add up in cost but can also result in poor food choices. We also don’t have the time or resources to make a new lunch menu each day. What works really well for us is to make a large batch recipe that is tasty as leftovers for lunches all week. In fall and winter we choose soups and casseroles that are hearty and warming. In spring and summer we look to in season produce for fresh salads. 

Putting me in charge of lunches means I can choose vegetarian options that are full of beans, whole grains and nutritious vegetables. I feel feel really good about the choices for our lunches and know that Mr. Ramon is getting something healthy. 

Over Memorial Day we had some friends over and grilled some chicken skewers with tzatziki and naan. Ever since then I have had naan and tzatziki on the brain. So this week I decided a Mediterranean inspired salad with tzatziki and naan on the side would be the way to go. 

This salad is super easy. Chop, mix and serve. It took me about 45 min from start to finish for all components. You can add in other favorite vegetables or even top it with grilled chicken.

Couscous Mediterranean Salad

• 1 pint cherry tomatoes
• 4 garlic cloves peeled
• 1 13oz can garbanzo beans drained and rinsed
• 1 english cucumber peeled - dice 1/2 for salad and grate other for tzatziki
• 1/4c pitted kalamata olives chopped
• 1/2 red onion thinly sliced
• 4 green onions white part sliced thinly
• 4oz diced feta cheese
• 2 handful flat leaf parsley chopped
• olive oil
• lemon juice
• pepper
• salt 

4 servings of couscous cooked and cooled

Set oven to 400 degrees F. Line a small rimmed cooking sheet with foil or parchment. Place tomatoes and garlic in bowl and drizzle a tablespoon of olive oil over them. Season with pepper and salt. Mix till coated with the oil and pour onto the prepared sheet. Bake in oven until soft and roasted. About 30 minutes. Let cool. Chop roasted garlic.

Place first 9 ingredients in large bowl. Whisk 1/4c olive oil and 4 tablespoons of lemon juice in a small bowl until emulsified. Add salt and pepper to taste. Pour dressing over ingredients in bowl and mix until coated. 

Mr. Ramon likes a good dollop of this tzatziki on his salad. It is also great with grilled meats and as a dip for vegetables. 

Basic Tzatziki

• 8oz greek yogurt (low fat or regular)
• 1/2 english cucumber grated
• 1 tablespoon olive oil
• 2 tablespoons lemon juice 
• 1 lemon zested
• 2 cloves fresh garlic minced
• 1 tablespoon chopped fresh mint

Place all items in a bowl and mix well until combined. Refrigerate for at least 2 hours before serving for flavors to combine. 

To serve this meal top a serving of couscous with the salad mixture and drizzle with tzatziki. Serve toasted pitas on the side.