Meal Prep Greek Couscous Salad
This Meal Prep Greek Couscous Salad is great for prepping ahead for lunch! Portion it out into individual lunch bowls, or serve it as a side dish.
I usually eat dinner leftovers for lunch, but some weeks I like to make meal prep lunches. When you take the time on Sunday to prep some lunches for the week, you don’t have to think about what to eat when lunch time rolls around. It’s so nice to open the refrigerator, grab one of these Meal Prep Greek Couscous Salads, and lunch is ready!
My goal with this website is to share easy, delicious recipes that you can make to nourish your family. And that includes YOU.
Taking care of yourself can help you to do a better job of taking care of others. How do you react to those around you when you’ve skipped a meal or eaten a handful of tortilla chips for lunch? Hangry??
When you take a few minutes to prepare a balanced meal for yourself, your energy and mood get a boost. A happy mom means a happy family. <3
I have a few other meal prep lunch recipes on the site that you might also enjoy.
- These Meal Prep Taco Salad Lunch Bowls are always popular.
- These Taco Chicken and Sweet Potato Burrito Bowls are a good way to use up leftover taco chicken.
- Mason Jar Broccoli Salads with Kale and Apple are one of my personal favorites.
- These Chicken Salad Mason Jar Salads have a creamy, no-mayo dressing.
- And these Quinoa and Roasted Broccoli Lunch Bowls are a delicious combination of flavors and textures.
I first made a simpler variation on this Meal Prep Greek Couscous Salad for my kids’ lunchboxes. If you happen to have some stashed away in your freezer, my homemade whole wheat pita bread is amazing with this salad. Sometimes I’ll serve a hard boiled egg on the side for extra protein.
Tips for making this Meal Prep Greek Couscous Salad:
- You’ll start your couscous cooking first. Then you’ll need to let the couscous cool while you prep the rest of the salad ingredients. (You don’t want to add the other ingredients to hot couscous.) I usually cool my couscous in a large bowl, stirring it occasionally to help the heat escape. You can cool it more quickly by laying it out in a 9×13 baking dish.
- Here are a few meal prep containers that I like for storing lunches: both these round glass containers and these rectangular ones lock to seal.
- These 3 section glass containers are also really fun! They have space for you to add extra fruits and veggies (or a small treat) on the side.
Do you meal prep your lunches? What are your favorite healthy foods to eat at lunchtime?
Meal Prep Greek Couscous Salad
- 10 ounce box plain couscous
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 15 ounce can chickpeas rinsed and drained
- 1 pint cherry tomatoes
- 1 cucumber chopped
- ½ cup halved pitted kalamata olives
- 3 ounces feta cheese crumbles
- 3 green onions sliced
- Cook couscous according to package directions. Transfer to a large bowl and fluff with a fork. Set aside to cool.
- Meanwhile, make the salad dressing and prep the remaining salad ingredients. To make dressing, whisk together olive oil, lemon juice, dried oregano, salt and pepper in a small bowl.
- When couscous is cool, pour on the dressing and stir until well combined. Divide couscous between 4 individual serving sized storage containers. To each container, add ¼ of the chickpeas, tomatoes, cucumber, kalamata olives, feta cheese and green onions.
- Cover and store in the refrigerator for up to 4 days.
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