Light & Healthy Couscous Salad

I have an herb garden! 

Herb Garden Couscous

Two clay pots, filled with soil, and plants actually growing from them. This is a huge achievement for me. To be fair, I haven’t actually watered them yet; Jackson’s nanny usually waters them, but these two little plants live with me, so I’m calling them mine;) Cilantro and basil…yum!

And since I have this beautiful herb garden, I’m now cooking with fresh herbs. I’m adding parsley and oregano next, but in the mean time, here’s one of my favorite recipes made with basil.

Light & Healthy Couscous Salad
Serves 8
Perfect as a light main or served with your favorite fish or chicken recipe.
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Prep Time
10 min
Prep Time
10 min
  1. 2 cups of couscous
  2. 3 tablespoons of olive oil
  3. 1 teaspoon of salt
  4. 1 can of chickpeas
  5. 1 red bell pepper, chopped
  6. 1 cucumber, chopped
  7. 1 tomato, chopped
  8. 1/2 red onion, diced
  9. 6 ounces of feta or blue cheese, crumbled
  10. 1 lemon, juiced
  11. 1/2 cup of basil, finely diced
  12. Salt and pepper to taste
  1. Cook couscous according to the instructions on the box, adding one tablespoon of olive oil and 1 teaspoon of salt to the water.
  2. Allow couscous to cool for 5 minutes.
  3. In a large bowl mix coucous, vegetables, and cheese together. Add the remaining olive oil, lemon juice, basil, and salt and pepper to taste.
  4. Can be served chilled or at room temperature.
  5. Enjoy!
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Fresh ingredients.

Fresh Ingredients Couscous

Gorgeous texture.

Texture Couscous

This recipe is perfect as a main dish (I just had it for lunch today) or paired with a light protein, like fish or chicken. Because it’s super easy to make and can be made in advance, I’ve served it for parties as well, and it’s always a big hit.

Light & Healthy CousCous

Do you have an herb garden?

Bre Signature Glitter

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