Greek Couscous

It’s the last week of February… and almost March. Good Lord, 2013 is flyin’ by.

Let’s take a few moments to follow-up on our New Year’s resolutions. Are your’s still going strong? If not, can we get them back on track?

Mine are still going pretty well. I make a few resolutions each year… a health related, a career related, and a finacially related resolution. Losing weight isn’t my resolution year after year (like many Americans)… that would be um… lame-o!

It’s important to follow-up on our goals every so often, so we don’t lose focus. It’s also important to break them into smaller chunks, so they’re not so overwhelming.

Leslie’s 2013 goals:

  1. Career related: Achieve two nutrition certifications. LEAP therapist (Mediator Release Testing for irritable bowel syndrome, migraines and fibromyalgia) and becoming a CDE (Certified Diabetes Educator). I’m almost complete with my LEAP certification… yay!
  2. Financial related: Get on that whole savings account thing, I keep putting off… basically buy less shoes-save more $$ 🙂
  3. Health related: Eliminate artificial ingredients (as much as possible), eat mostly whole foods, and eat less red meat.


 This recipe goes hand-in-hand with my {health related} New Year’s resolution. No artificial ingredients, all whole foods, no meat. Success!

Greek Couscous lightly adapted from Fresh 20 Meal Plans.


  • 1.5 cups low sodium chicken broth
  • 1 T olive oil
  • 1 cup dry couscous (whole wheat couscous would be great!)
  • 2 cups baby spinach, about two handfuls
  • 1/2 cup red bell pepper, diced
  • 1/4 cup Kalamata olives, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, diced
  • 1 cup grape tomatoes, halved
  • 1/2 cup feta cheese (I used Trader Joe’s Feta with Mediterranean herbs)
  • 1/2 T dried dill
  • 1 lemon, juiced
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 2 T olive oil

When I was grocery shopping for this recipe, I thought about replacing the couscous with quinoa. After comparing nutrition labels, they’re both pretty darn good for us! Both had only ONE ingredient, and tons of good fiber and protein. 🙂

  • Whole wheat couscous, (1/3 cup dry): 220 calories, 1 g. fat, 44 g. carb, 7 g. fiber, 4 g. sugar, 8 g. protein
  • Tricolor quinoa, (1/4 cup): 160 calories, 2.5 g. fat, 30 g. carb, 3 g. fiber, 3 g. sugar, 6 g. protein



  1. In a small sauce pot with a lid, bring the broth to a boil with one tablespoon olive oil
  2. Once boiling, turn off heat, stir in couscous, and cover with a lid. Allow the couscous to absorb the liquid, about seven minutes
  3. Fluff the couscous with a fork, cool slightly
  4. In a large bowl, combine the spinach, red bell pepper, olives, cucumber, onion, tomato, feta cheese, dill, lemon juice, salt & pepper, and olive oil. Stir to combine, and set aside.
  5. Once the couscous is slightly cooled add it to the large bowl of vegetables and stir.




I plan on eating lemon chicken over my couscous tonight for dinner, and leftovers this week for lunch.

How are your New Year’s resolutions going? Anyone else trying to cut out artificial ingredients in 2013? If so, let me know how it’s going and if you have any tips!

Have a great week, readers! 🙂

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