Greek Couscous Salad

This is another easy, vegetarian option that is super flavorful.  I’m sure you could add some chicken to make it a complete meal but make sure you add 1 red to the final container cost.  I would also suggest not making/mixing this together at the beginning of the week but rather prep everything, keep in separate containers until the morning you’re planning on eating it.  I eat this cold.

Greek couscous salad clean lunch

Greek Couscous Salad

Ingredients- Makes 5 servings

  • 1 cup uncooked couscous + water to make it (may vary depending on package, mine said 1 cup water)
  • 1 can rinsed/drained great northern beans
  • 1 cup chopped red onion
  • 2 cups chopped cucumbers (1-2 cucumbers)
  • 2 cups grape tomatoes cut in half
  • 3/4 cup Crumbled Feta cheese
  • 1 lemon, juiced
  • 1 tbsp vinegar
  • Olive oil (5 tsp- 1 tsp per serving)
  • Salt, pepper, oregano to taste

If eating right away or within 2 days:

  1.  Add the vinegar, lemon and spices to the chopped vegetables and let soak overnight.
  2. Fill yellow container with 1/2 serving couscous and 1/2 serving great northern beans, put in container
  3. Drizzle 1 tsp Olive Oil over couscous and beans
  4. Top with 1 cup seasoned vegetables and 2 Tbsp (1/2 blue container) crumbed feta cheese

NOTES:  I suggest putting it all together right before you eat it or the morning of or night before, store the couscous/beans in your fridge in a separate container from the vegetables.  This would also be really good stirred all together and taken to a pot luck!   I pair this with plain greek yogurt, drizzled with honey and 1 cup frozen fruit on the side to make a meal of it.

21 day fix:  1 green, 1 yellow, 1/2 blue, 1 tsp

Mexican Taco Salad

Credit to my sister, Sara, for introducing me to this easy, versatile salad that is packed with flavor.  The key part of this recipe is the dressing, so simple but give it a try!  I pretty much always have these ingredients on hand so it’s an easy throw together dinner when I don’t feel like being creative and it is filling!  Remember, keeping it simple will make it easier to stick to the plan.

Mexican Salad with creamy salsa dressing

Mexican Salad with Creamy Salsa Dressing

Makes 1 serving

  • Lettuce (I like Spring Mix or Romaine with Spinach) 1 or 2 green
  • Black beans – 1 yellow
  • Chopped veggies (red peppers, tomatoes, onions) 1 green
  • MEAT VERSION:  Add 1 red container of ground beef made with fix approved taco seasoning
  • OPTIONAL: 1/4 avocado, diced (add 1 blue container)
  • 1 serving Creamy Salsa Dressing
  1. I tossed the dressing with the lettuce so that the dressing was in every bite.  The dressing is flavorful and just the right amount of spice.
  2. Add your beans, chopped veggies, meat & avocado if you’re using it and mix together.

NOTE:  You can add corn but that will affect your yellow container.  Try a mixture of beans and corn to fill that yellow container.