Description
A refreshing and nutritious cottage cheese Mediterranean couscous salad that is perfect for a light meal or a side dish.
Ingredients
Scale
- 1 cup cooked couscous (cooled)
- ½ cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup Kalamata olives
- ¼ cup red onion, finely chopped
- ¼ cup crumbled feta
- ½ cup cottage cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Optional: fresh parsley or dill, chopped, for garnish
Instructions
- In a large bowl, toss together the cooked couscous, tomatoes, cucumber, olives, red onion, and feta.
- Drizzle with olive oil and lemon juice. Season with salt and pepper, and toss to combine.
- Divide between two bowls and spoon ¼ cup of cottage cheese on top of each serving.
- Sprinkle with fresh herbs if desired. Serve immediately or refrigerate for a refreshing lunch later.
Notes
- Make sure the couscous is cooled before mixing to prevent wilting the fresh vegetables.
- You can substitute quinoa for couscous for a gluten-free option.
- This salad can be made a few hours ahead; just wait to add the cottage cheese until serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 15mg