Greek Pearl Pasta Salad with Feta & Dill
plus Tomatoes, Green Olives & Cucumber
This light, bright lunch delivers all the bright freshness of a Greek salad—lemon, olives, feta, cucumbers, and tomatoes—plus the herbaceousness of dill. For our spin, we toss in springy pearl couscous to keep you going all afternoon. And the ultimate selling point: It takes just a quick 15 minutes to make!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 ounce
Israeli Couscous
(Contains Wheat)
4 ounce
Grape Tomatoes
1 unit
Mini Cucumber
1 unit
Green Olives
1 unit
Lemon
¼ ounce
Dill
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a small pot, combine couscous and 11⁄2 cups water (3 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Drain, then rinse with cold water until cooled. Shake off excess water.
• Meanwhile, wash and dry produce. Halve tomatoes lengthwise. Halve cucumber lengthwise; slice into 1⁄4-inch-thick half-moons. Drain and halve olives. Quarter lemon. Roughly chop dill.
• In a large bowl, combine vinaigrette, tomatoes, cucumber, olives, 1 TBSP olive oil, juice from one lemon wedge, and as much dill as you like (2 TBSP olive oil and juice from two lemon wedges for 4 servings).
• Add couscous to bowl with veggies. Add feta and a squeeze of lemon juice to taste; toss to combine. Taste and season with salt and pepper.
• Divide salad between bowls and serve.
