Couscous Mediterranean Salad

By Sarah Proctor

Maintaining a healthy diet that includes a variety of fruits and vegetables is vital throughout all stages of your journey with cancer. Plant foods contain important vitamins and minerals as well as phytochemicals. Phytochemicals are found in whole foods and are believed to protect cells from damage that could lead to cancer and other disease.

Summer is finally here and with a change in season comes lots of fresh fruit and vegetable options. Salads with just lettuce, veggies and dressing are so boring! The recipe below not only adds color and flavor, but lots of different textures making your next meal tasty and filling.

My favorite thing about this recipe is how versatile it is. Feel free to substitute any vegetables that you have on hand for ones that you may not (the same goes for ingredients that you may not enjoy!). This keeps well in the refrigerator, so enjoy those leftovers for up to four days. The recipe can also be used without the arugula base and served as a side at your next summer potluck!

 Ingredients: (Serves 2-4)

• 1 cup Israeli (pearl) couscous
  • Tip: If you are looking to add more fiber or protein, you can replace the couscous with garbanzo beans
• ½ red bell pepper (diced)
• ½ cucumber (peeled, seeded, diced)
• 1 cup cherry tomatoes (sliced in half)
• ½ red onion (diced)
• Handful of calamata olives (halved) – optional
• 2-3 oz feta (crumbled)
• Arugula
• Added protein (optional)
  • Tip: if you are looking for a high-protein option, top with grilled shrimp, chicken, salmon, or any protein of choice!
• Tzatziki sauce
  • Tip: you can easily make your own at home! Mix the following ingredients to taste:
    • Greek yogurt, cucumber (shredded), lemon juice, garlic, olive oil, salt/pepper

Instructions:

1. Cook your couscous according to package instructions. Allow this to cool. 
   Tip: for added flavor, use chicken or vegetable broth in place of water
2. Add your diced ingredients to a bowl (bell pepper, cucumber, tomatoes, red onion, olives, feta).
3. Once cooled, add your couscous to this mixture. Toss with olive oil and salt/pepper to taste.
   Tip: adding lemon juice or even lemon zest can give a refreshing touch!
4. Place arugula on your plate (this will be your base).
5. Top with the couscous mixture.
6. Add your protein (if you choose to include)
7. Add a dollop of tzatziki on top.
8. Enjoy!

Source: greenvalleykitchen.com/israeli-couscous-salad-summer-vegetables/