Meal Prep Greek Grains and Greens Bowl

Hi everyone! I have a new recipe to share with you all. This is an easy lunch you can toss together quickly for work with very little prep work. This meal is full of strong and unique flavors that will make your work week lunches much more exciting. This is a hearty salad with many different textures. If you like Mediterranean style flavors, I would highly recommend you try this.


I know finding time to meal prep can be difficult, but I also know how beneficial it can be for providing you with a consistent nourishing meal all week long with less stress each day. This grains and greens bowl has the added perk though of being very minimal in the amount of prep required. I can guarantee that you can have it all prepped in less than 30 minutes.

My recommendation for prepping this is that you have each individual ingredient prepped and in their own containers in the fridge, then the night before or morning of work you toss them all together in your Tupperware to keep it freshest. With this method you make sure the greens and veggies stay fresh and the salad can be tossed together in just a few minutes.


The ingredients of this greens and grain bowl are: spring mix, chickpeas, couscous, cucumbers, cherry tomatoes, red onion, goat and feta cheese, Kalamata olives, and dressing. You can swap the greens for any green of your choice, omit either of cheeses, or swap the Kalamata olives for black or green ones.

I have a few notes to make on some of the ingredients. The couscous that I used is a parmesan flavor that comes in box. It requires pouring the couscous in hot water to cook for about 5 minutes. It’s super simple and convenient to use. Quinoa would be another option you could use. The dressing I used is from Zoe’s Kitchen. I absolutely love that restaurant and was so excited to find out they sell their dressing. It’s called Greek dressing and is a olive oil based dressing. You could buy that or use any vinaigrette you like. Another option would be just a mixture of olive oil and lemon juice. Also, when it comes to measuring out these ingredients I through in about 2-3 large handfuls of greens, and roughly divided 1 large cucumber  and container of cherry tomatoes enough for 4 salads.

Greek Greens and Grain Bowl

1 large bag or container of spring mix

1 1/4 cup cooked couscous

1 can chickpeas

1 large cucumber

1 small container cherry tomatoes (enough for 4-5 per salad)

1 small red onion

4 tbsp. reduced fat feta cheese (can be full fat)

4 tbsp. goat cheese ( can adjust the type or amount of cheeses as desired)

4-8 tbsp. vinaigrette of choice (I like Zoe’s dressing.)


Cook couscous as directed on box. While couscous cooks, cut cucumbers into halved slices and cherry tomatoes into halve. Dice the red onion Put the cut vegetables into containers and store in the refrigerator till you a ready to make a salad.

Drain and rinse chickpeas and store in a container in the refrigerator.

Once the couscous is cooked, store this in the fridge as well.

The night before or day you are ready to make a salad prep in this order: 2-4 large handfuls of greens, 1/4 cup couscous, 1/4 cup chickpeas, 1/4-1/5 of the cucumber, 4-5 cherry tomatoes, 2 tbsp. red onion, 1-2 tbsp. of each cheese, 1 tbsp. of dressing.

*These are the ratios that I used for each of my salads, but you can adjust it however you would like.



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