Recipe by Chrissy G.
"This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ."
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6 1/2 cups
pearl (Israeli) couscous
cucumber, seeded and chopped
red onion, chopped
orange bell pepper, seeded and chopped
yellow squash, seeded and chopped
extra-virgin olive oil
1 (6 ounce) container
crumbled feta cheese
I made this just for myself, so i decided to half the recipe. I replaced the couscous with Barley, just because that's what i had on hand. My grocery store didn't have yellow squash so i used zucchini instead. I used a little more olive oil than half, and with the lemon added 2 teaspoons of Greek seasoning,and olives, everything else i kept the same, and it was Wonderful! It was hard not to eat it right away..but i put it in the fridge until supper. I served this as a side, but could very easily be a meal. I am looking forward to eating the leftovers for lunch tomorrow. You can pretty much add anything you have in your fridge and this would taste great. This will make an excellent different side during summer BBQ's , maybe next time i will incorporate some fresh herb such as basil from my garden. :)
INcredible recipe! Just had to double the dressing. Would definetely make again. Mother tested, kid approved.
Great textures. Filling. Not a ton of flavor so it can be paired with many entrees as a side dish. Makes more like 12 servings - consider cutting in half.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa, Couscous, and Farro Salad with Summer Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 188
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