I have a love affair with feta cheese.
I also love Greek salad.
If you didn’t already see this recipe, you should.
That one is a keeper as well.
But this salad.
This salad is something out of this world.
Hot or cold. For lunch or for dinner.
Grilled chicken sliced and served on top, or grilled fish served alongside.
The possibilities really are endless.
And the lovely thing about couscous.
Another one of my simple, quick, nutritious dinner options.
1 1/2 Cup Couscous
2 Cups Water or Vegetable Broth
1 Red Bell Pepper Diced
1 Cucumber Peeled and Diced
1/2 Red Onion Diced
1 Cup Baby Spinach
1 Cup Cherry Tomatoes Sliced in Half
1 Can Garbanzo Beans Drained and Rinsed
1 Avocado Sliced
1/2 Cup Feta Cheese
Salt, Pepper, and Garlic Powder to taste
Heat a small amount of olive oil in a medium sized sauce pan. Add diced onion and red bell pepper. Cook until soft and fragrant. Add water or broth and bring to a boil. Once boiling add couscous. Stir, cover, and remove from heat. Allow to sit covered for five minutes. Open and add in spinach leaves and garbanzo beans. Stir and cover again. After couscous has sat for ten minutes, uncover and fluff with fork. Add in diced cucumbers, tomatoes and juice from limes. Season with salt, pepper, and garlic powder to taste. Serve topped with sliced avocado and feta cheese. Garnish with lime wedge.