Turkey & Mozzarella Couscous Salad

EZPZ Happy Bowl | Kiddobloom Spoon

These pictures sum up mealtime with Temple. She is a great eater, but she is also the silliest! This dish is a messier meal for your little ones, but I don’t worry about a bit of mess. Something I learned from Feeding Littles is that mealtime is meant to be fun and playing and exploring with food is part of it! Eating and making a little mess is totally fine, but throwing food is another thing. That’s why you see our dog, Pickle, outside in the background of these pictures. If I leave her inside during mealtime, then Temple thinks it’s so funny to feed Pickle. Those two love getting into trouble together!

Temple really enjoyed this meal, and so did I! I mentioned in the directions that you do not have to sautee the veggies if you are making this for older kids or just adults. I sauteed them so that they were a bit softer and easier for Temple (18-months) to chew. She LOVED the chunks of mozzarella and the sliced deli turkey. Any deli turkey works, but we used Applegate Organic Herb Turkey Breast, which is one of our favorites.

This recipe would be great as a side with some grilled chicken or any protein. It keeps well in the fridge for 3-4 days. I just serve and cold and enjoy!

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Turkey & Mozzarella Couscous Salad

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  • GF
Kid-approved easy and veggie packed couscous salad
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:10 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

Ingredients
  • 1 cup couscous
  • 2 cups chicken broth or water
  • 1 tbsp olive oil
  • 1 cup diced english cucumber (about 1/2 cucumber)
  • 1/2 cup diced red onion
  • 1/4 cup diced cherry tomatoes
  • 1/4 cup diced kalamata olives
  • 1/2 cup diced mozzarella cheese
  • 2 slices deli turkey (I used Applegate Organic Herbed Turkey Breast)
  • 1 tsp salt
  • 1/4 tsp pepper
  • juice of 1/2 lemon
Method
  1. Add the chicken broth (or water) to a small saucepan and bring to a boil. As soon as it's boiling, add the Israeli couscous. Stir and cover with a lid. Remove from heat and let cook for 5 minutes.
  2. Heat a medium nonstick pan over medium heat in 1 tbsp olive oil. Once hot, add the diced red onion and cucumber. Cook for 2-3 minutes. Add your diced cherry tomatoes. Cook for another 3 minutes or until cucumber and cherry tomatoes have softened. *Note: you do not have to sautee these veggies if you have older kids or you are just serving for adults. I saute them so that it is a bit easier for my daughter (18-months) to chew. 
  3. Transfer cooked couscous to a large bowl. Add your sauteed veggies, kalamata olives, mozzarella cheese, and sliced turkey. Squeeze juice of 1/2 lemon and season with 1 tsp salt and 1/4 tsp pepper. Mix well.
  4. Serve and enjoy!

1 thought on “Turkey & Mozzarella Couscous Salad”

  1. Made this for lunches this week and it’s amazing! Was light, healthy, and filling. Will definitely be a staple moving forward!

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