I stumbled across this book when I was working with a dietitian on a Mediterranean nutrition class. I’m still focusing on a soft diet with my dislocated jaw (sounds worse than it is.. basically, don’t get stressed and don’t grind your teeth, people), and we made this salad at each of the classes and it’s so.good. I adapted it a little but it’s super simple and great to throw together before work.
Do the right thing for your head and your heart. Make a big bowl of this for salads for the week.
Mediterranean Cannellini Couscous Salad
Adapted from The Oldways 4-Week Mediterranean Diet Menu Plan
1 cup couscous
1 cup vegetable broth
1 1/2 cups spinach, chopped
1 cup grape or cherry tomatoes, halved
1/3 cup kalamata olives, halved
1 can cannellini beans, drained and rinsed
1/4 cup crumbled feta
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
Dash of garlic powder
- Cook couscous in vegetable broth according to directions (hint: adding olive oil may help keep couscous from sticking together and to pot).
- Combine remaining salad ingredients with cooked couscous.
- Whisk dressing ingredients together and toss into salad.