Greek Salad with Couscous

Greek Salad with Couscous |

I love Greek food.  Not only is it packed with flavor, it’s usually pretty healthy.  This easy Greek Salad with Couscous salad is no exception.  Don’t have couscous?  Substitute orzo pasta, quinoa or bulgur.  I find that the couscous is a frugal way to extend the salad and give it more texture.

Frugal Tip:  If jarred Kalamata olives are too expensive, check the grocery store deli.  You may be able to buy them by the pound for less.

Greek Salad with Couscous
Serves: 6
Healthy Greek salad is packed with flavor
  • 1 C. cherry tomatoes, cut in half
  • 1 cucumber, cut in bite-sized pieces
  • 1 red onion, cut in half and thinly sliced
  • ¼ C. fresh parsley
  • 6 Tbsp. extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 4 oz. feta cheese crumbles
  • ½ C. Kalamata olives
  • Salt & pepper
  • 1 C. large-pearl couscous

  1. Cook couscous according to package directions. Meanwhile, add remaining ingredients. Drain couscous and add to veggies/dressing. Chill for 4-6 hours before serving.

Roast Leg of Lamb with Balsamic Reduction

roast leg of lamb


If you’ve never had leg of lamb, you’re missing out on a culinary treat.  It’s tender, and somewhat earthy tasting.  I love it with Mediterranean side dishes like couscous (pictured above).    When I saw it at ALDI, I knew I had to get it!  I use this recipe as a basis, but created a balsamic reduction as well.

Frugal Tips:  When cooking a more expensive cut of meat, a little bit goes a long way.  Make sure you have plenty of frugal side dishes to go along with it to bring down the overall cost of the meal.

Roast Leg of Lamb with Balsamic Reduction
Cook time: 
Total time: 
Serves: 4-6
This roast leg of lamb dish is simple, yet will please the most sophisticated of palates.
  • Leg of lamb roast (2-4 lb.)
  • ¼ C. honey
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. fresh rosemary
  • 1 tsp. lemon juice
  • 4 cloves garlic, minced
  • 1 tsp. cracked black pepper
  • Sea salt to taste
  • ¼ C. balsamic vinegar
  1. In a bowl, combine the honey, mustard, rosemary, lemon juice and garlic. Pour over the lamb roast, cover and marinade at least 2-3 hours in the refrigerator (or overnight).
  2. Preheat oven to 450 degrees. Place lamb on a roasting rack and add salt and pepper to taste. Cook for 20 minutes, then reduce temp to 400 degrees. Continue cooking 55-60 minutes or until the internal temperature reaches 145 degrees.
  3. Remove roast and allow to sit for 10 minutes before carving. While you’re waiting, pour remaining marinade into a small saucepan and add balsamic vinegar. Simmer until reduced, then pour over the roast just before serving.


Moroccan Chicken Stew

Moroccan Chicken Stew

My daughter has loved couscous for a long time, so while we were at Disney’s EPCOT Center last month the Moroccan restaurant Marakesh was one we could all agree upon.The food was fabulous, but the best part of our visit there was getting to know our waitress.  Like many EPCOT staff, Maryem was participating in a work-based exchange program.  She told the kids about what life was like for her in Morocco and went the extra mile to make our experience there fun and educational. We left with the desire to visit Morocco one day, but with the more immediate goal of cooking up some mouth-watering Moroccan food at home.

I did a little research and came up with this Moroccan chicken stew recipe.  It was really good, even for picky palates (my son). It would be a good way to introduce reluctant eaters to international flavors.

Frugal Tips:  Israeli couscous is a great alternative to pasta.  My kids love it!  It absorbs whatever flavors it is cooked with.  Whenever I’m looking for a filler item on Amazon, I add it to my cart.  It’s available here:  Israeli Couscous

disney moroccan restaurant marakesh

Moroccan Chicken Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 Tbsp. olive oil
  • 2 onions, chopped
  • 6 garlic cloves, minced
  • 1 lb. carrots, sliced in 1″ pieces
  • 4 celery stalks, sliced in 1″ pieces
  • 1 Tbsp. ground coriander
  • 1 Tbsp. cumin
  • 1 Tbsp. paprika
  • 1 tsp. tumeric
  • 1 tsp. lemon juice
  • 6 C. chicken broth (divided)
  • 2½ lb. chicken pieces, browned (chicken thighs work well) and cut into 1″ bites
  • 2 C. large-pearl couscous (Israeli couscous)
  • Salt and pepper to taste
  • Instructions
  1. In a large pot or Dutch oven, heat olive oil. Saute onion until caramelized. Add garlic, carrots, and celery. Saute 2-3 minutes. Add spices, lemon juice and 4 cups of the chicken broth along with browned chicken pieces. Cover and simmer 20-30 minutes, or until vegetables are cooked through. Add couscous and additional 2 cups chicken broth, and simmer until couscous is done (about 8-10 minutes). Season with salt and pepper.