This version of Greek Salad that includes veggie patties, adding a satisfying plant-based protein component that complements the crisp vegetables and tangy feta cheese perfectly.
560
Cal
32gr
Fat
23gr
Prot
53gr
Carbs
13.5gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 20 mins
- Cook Time: 10 mins
- Serves 4
Ingredients
- 4 veggie patties
- 1 cucumber (sliced)
- 1 head of romaine lettuce (chopped)
- 1 cup couscous
- 1/2 cup Kalamata olives (pitted and halved)
- 200 grams feta cheese (crumbled)
Seasonings
- Salt and pepper
- 1 teaspoon dried oregano
Garnish
- Virgin olive oil
- Lemon juice
How to Cook
- Stir couscous into boiled water with a pinch of salt and a drizzle of olive oil quickly and turn the heat off. Cover and let it sit for 5 minutes or until it has completely absorbed the water before fluff with a fork.
- Heat a pan over medium heat and cook the veggie patties until they are heated through.
- In a large mixing bowl, combine couscous, cucumber, romaine lettuce, and veggie patties.
- Sprinkle the salad with salt, pepper, and dried oregano. Gently toss to mix all the ingredients well.
- Top the salad with Kalamata olives and crumbled feta cheese.
- Drizzle with olive oil and fresh lemon juice before divide it into individual portions.
Tips on How to Serve
If you prefer a sharper taste, add a splash of red wine vinegar along with the olive oil. Serve this salad with warm pita bread for a more filling meal.
