112 oz packageal fresco Spinach and Feta Chicken Sausage
3cupscooked pearl couscous
Veggies
1/2English Cucumber, diced
2cupscherry tomatoes, halved
1/4cupred onion, diced
1/2cupfeta cheese
1tablespoonred wine vinegar
1tablespoonolive oil
1tablespoonlemon juice
Tzatziki Sauce
1cupplain Greek yogurt
1teaspoonfresh lemon juice
1/2teaspoonlemon zest
1/2English Cucumber, finely diced
1teaspoon minced garlic
salt and pepper
Instructions
Slice the al fresco sausage into rounds. Heat a large skillet over medium heat. Spray with non-stick spray.
Add sausages to skillet and cook for approximately 10 minutes or until lightly browned.
In a large bowl, toss together cucumber, tomato, onion and feta cheese. In a small bowl stir together red wine vinegar, olive oil and lemon juice. Pour over vegetables and toss to coat.
Cook pearl couscous according to package instructions. Drain and set aside.
Fill each meal prep container with pearl couscous, salad and sausages.
Tzatziki Sauce
To make the tzatziki, stir together Greek yogurt, diced cucumber, garlic, lemon juice, lemon zest, salt and pepper in a bowl. Serve with meal.
Notes
Feel free to replace pear couscous with your choice of side like rice or zoodles.