Couscous Butter Lettuce Salad

This Couscous Butter Lettuce Salad is one of my favorites to make Sunday afternoon then eat all week for lunch. Usually I don't love leftover salads but this one is the exception. It is best warmed up just slightly making it so good to eat even as leftovers.

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Ingredients

• 1 head of butter lettuce, washed and chopped

• 1 green bell pepper, diced

• 1 red onion, diced

• 10oz grape tomatoes, halved

• 1 large carrot, peeled and diced

• 1 cucumber, peeled and diced

• 1 cup water

• 1 cup couscous

• 2 - 3 cloves of garlic, minced

• 3 Tablespoons butter

• 3 - 4 Tablespoons olive oil

• Juice of 1 - 2 lemons (depending on preference)

• Salt and pepper to taste

• 8oz Feta Cheese crumbles

• 8oz Lightly salted cashews
  

Steps

1. In a large pan melt the butter and sauté the diced onion and minced garlic for 3- 5 minutes.

2. Add the water and couscous. Bring to a low boil stirring occasionally.

3. Cover pan and turn heat to low allowing the couscous to cook for another 10 - 12 minutes.

4. While couscous cooks wash and prep your veggies.

5. Combine all the vegetables into a large bowl. Add the cooked couscous

6. Pour half of your olive oil and the lemon juice into the bowl. Mix everything well. Add remaining olive oil, salt and pepper. Taste and adjust to your preference.

7. Serve warm and with a small handful of feta cheese and cashews on top.

8. Store leftover in air tight container for 3 - 4 days (I don't put the feta cheese or cashews on the salad on until I'm ready to eat).

Tips

• This is really best warmed up slightly. I like to do 20 - 30 seconds in the microwave then add a little more salt and pepper.

• I always add my feta cheese and cashews fresh to my bowl (I prefer the cheese not heated but you can heat it if you want).

Nutrition

This is based on My Fitness Pal Calculations for 8 servings

237 calories / serving

12.6g Carbs / 19g Fat / 5.8g Protein