Moroccan Summer Salad

October 9, 2010

in Recipes, Sides & Salads, Vegetarian

This is a great salad.  Comes together really quickly too, since cous cous is so quick-cooking. Saltiness of the dates, plus the feta cheese = delicious!  If you have the extra time, you could also substitute for QUINOA for higher protein and fiber.

Makes 5+ cups

1 cup dry couscous
1.5 c chopped cucumber with peel
1/3 c chopped dates
1/4 c light feta cheese 17% MF
2 Tbsp chopped fresh mint
1/2 c chopped red onion
1/3 c chopped red pepper

2 Tbsp olive oil
3 Tbsp white wine vinegar
1 Tbsp honey
2 Tbsp lemon juice & 1 tsp zest
2 Tbsp balsamic vinegar
1/2 tsp chili powder

Cook couscous by boiling 2 cups water. Once boiled, add the 1 c dry couscous and remove from heat with the lid left on.

Meanwhile add all the other ingredients together & make the dressing. Once couscous is fluffed with a fork, add to cuke, feta, red onion, mint, dates, pepper then top with dressing. Put in the fridge and chill for 30 min or until ready to eat. Can be made a day ahead.

Nutrition per serving (1 cup)
Calories: 208 Fat: 7g Carbs: 32g Fibre: 1.9 Sugar: 3.7g Sodium: 67mg Protein: 8.5g


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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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Latest posts by Kristine (see all)

  • PinkKitchen

    I love it when chefs get brave with dates! The ancient Romans paired them up with savory foods all the time.

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