Greek Couscous Salad Fits A MIND Diet
This Greek couscous salad is satisfying and delicious, and incorporates many of the principal ingredients of the MIND diet, including olive oil and green veggies and herbs.
You’ve heard a lot about how Mediterranean foods are good for you. Not only are they beneficial to your physical health, but for fighting off cognitive decline as we age.
“Americanized” Mediterranean foods often stray from those healthy benefits by incorporating too many animal fats and/or simple sugars.
Options for Everyone
The feta cheese is an optional ingredient. Vegans can simply skip the addition, or substitute cooked chick peas.
To make the salad gluten-free, switch out the couscous for rice or quinoa.
If it’s seasonal, you can use a mixture of fresh chopped dill, parsley, and mint instead of just the parsley.
Delicious and so fresh tasting!
Mediterranean Couscous Salad
- ½ + 1 tbsp. olive oil divided
- 1 tsp. salt divided
- ⅓ cup couscous dry, 1 package
- 1 pint cherry tomatoes
- ½ cup cucumber, seedless diced
- 1 cup parsley, fresh chopped
- 5 scallions trimmed, chopped
- ⅓ cup lemon juice fresh
- ½ tsp. black pepper
- 2 tsp. dill dried
- 1 tbsp. za'tar seasoning
- 8 oz. feta cheese, crumbled optional
- Prepare the couscous according to package directions, using 1 Tbsp. olive oil and 1/2 tsp. salt. Allow to cool.
- Chop the cucumber, parsley, and scallions and add to a large mixing bowl.
- Halve tomatoes and add to bowl.
- Add in dill and za'tar seasoning, salt and pepper.
- Stir in the cooked and cooled couscous.
- Pour the lemon juice and olive oil over the salad. Add crumbled feta, if desired. Mix well
- Chill salad for at least 30 minutes before serving.