Lean and Green Couscous Salad Recipe

In “Salad Days” in the June/July 2014 issue of School Nutrition, author Brent T. Frei explores the popularity of salad not only in K-12 school nutrition programs, but in other U.S. foodservice industry segments, as well. The article references a recipe for Lean and Green Couscous Salad created by the Oceanside (Calif.) Unified School District, which was named an award winner in a 2011 competition lauding vegetarian-based school menus. The recipe appears below.

Lean and Green Couscous Salad

YIELD: 4 servings

  • Couscous, instant, uncooked—1 1/2 cups or 8 ozs.
  • Vegetable broth—1 1/4 cups
  • Olive oil—1/4 cup
  • Feta cheese—1/2 cup
  • Tomato, small—1
  • Cranberries, dried—1/4 cup
  • Olives, black—8 (or ~3 Tbsps.)
  • Parsley, flat-leaf—1/4 cup
  • Salt—1/4 tsp.
  • Pepper, black, cracked—1/4 tsp.


  1. Seed and dice the tomato. Chop the olives and parsley.
  2. Place the couscous in a medium bowl.
  3. Bring the broth to a boil in a small saucepan, pour over the couscous and cover tightly.
  4. Let rest for 5 minutes, uncover, fluff with a fork and cool to room temperature.
  5. Add the remaining ingredients, toss and refrigerate for 2 hours.

Recipe: Oceanside (Calif.) Unified School District School Nutrition Department

*Notes: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

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