recipe salad
Bowl with Israeli couscous and vegetables

This is my GO-TO summer recipe. (It's already summer if you believe it hard enough) This takes a total of 20 minutes to put together and doesn’t require you turning on your oven. Can I get an amen?

Stressed? Here are some omega 3’s! Hungry? Here is a balanced meal with protein, carbs, and fats! Want something incredibly delicious?




There are some superfoods that need a shoutout in this recipe like:

-Bone broth: this is a gut health staple I absolutely love! Bone broth is high in calcium, magnesium, potassium, phosphorus, collagen, + tons of minerals + amino acids needed for your gut, hormones, joints, + nervous system. & it’s easy to digest and absorb!

-Macadamia nuts: a beautiful source of omega 3 fatty acids, antioxidants, and flavonoids to fight stress + inflammation!

-Garlic: antiviral, antibacterial, anti fungal!

-Mint: great for digestion, skin clarity, has anti inflammatory and antioxidant properties!

-Parsley: Antioxidants + Vitamins A, K, C and Folate, make parsley helpful to balance blood sugar, improve bone health, and support healthy kidneys + heart!



-1 English cucumber, chopped 

-1 container cherry tomatoes, quartered

-2 cloves garlic

-1 can chickpeas, drained

-1/3 cup macadamia nuts, chopped

-1 handful fresh mint leaves, chopped

-1 handful fresh parsley, chopped

-1/2 small red onion, chopped

-1/3 cup feta cheese, crumbled

-1/4 cup chopped olives 

-1/2 cup Israeli Couscous

-1.5 cups bone broth

-juice of 2 lemons -salt + pepper



  1. Prepare the couscous according to the package instructions, substituting water for bone broth.

  2. Chop all of the vegetables, herbs + nuts, and rinse and drain chickpeas, put into a large bowl.

  3. When couscous is done, drain and add to the chopped produce, mix well. Add feta, salt, pepper, + lemon juice + a drizzle of olive oil and combine well.