Couscous Salad with Spicy Tzatziki
A quick and healthy recipe perfect for your next lunch!
Yield: 4
Materials
- 1 can rinsed and drained cannellini beans
- 1 English cucumber cut into half moons
- 1/2 large red onion diced
- 1 pint cherry tomatoes halved
- 1 cup dry couscous
- 1 container store bought (or homemade) tzatziki
- 1-2 tbs harissa
- 1 tsp smoked paprika to taste
- salt to taste
- 1 tbs fresh chopped dill
- 1/2 juice of a lemon
- optional feta crumbled on top
Instructions
- 1. In a sauce pot, bring one cup of water to a boil. Once boiling, add the couscous and immediately remove pot from heat. Cover the pot and let sit for 8-10 minutes. Once all the water has soaked into the couscous, fluff with a fork. Season with salt to taste, the dill and lemon juice.
- 2. While the couscous is cooking, start chopping the veggies.
- 3. In a separate bowl, toss cannellini beans with smoked paprika and salt to taste.
- 4. Combine the fluffy couscous with the cannellini beans and check the seasoning one more time.
- 5. Add your desired amount of harissa to the container of tzatziki and mix thoroughly.
- 6. When you're to serve, top the couscous and bean mixture with prepped veggies and feta if using and add a dollop of spicy tzatziki on top.
Notes
If you're doing a meal prep, I would store the veggies and tzatziki separate from the couscous mixture unless you plan to eat the salad at room temperature.