Couscous Salad with Feta
Salad

Couscous Salad with Feta

20 min Easy Vegetarian 636 kcal 18.5 g protein

Couscous does not need cooking, only boiling water poured over it and ten minutes covered. Fluff it up afterwards with a fork rather than a spoon, or it turns into a lump. Pour the dressing over the couscous while it is still lukewarm: then it soaks in instead of sitting on top.

Ingredients

2 servings

Nutrition per serving

636
kcal
18.5g
protein
70g
carbohydrate
31.8g
fat

Source of protein12% of the energy from protein

Method

  1. Step 1: Pour boiling water over the couscous, cover and leave to swell for 10 minutes. Fluff it up with a fork.
    1

    Pour boiling water over the couscous, cover and leave to swell for 10 minutes. Fluff it up with a fork.

  2. Step 2: Cut the cucumber, cherry tomatoes and red onion into small pieces.
    2

    Cut the cucumber, cherry tomatoes and red onion into small pieces.

  3. Step 3: Fold the vegetables through the couscous with olive oil, lemon juice, salt and pepper.
    3

    Fold the vegetables through the couscous with olive oil, lemon juice, salt and pepper.

  4. Step 4: Crumble the feta over the top and finish with fresh mint.
    4

    Crumble the feta over the top and finish with fresh mint.

Tips from RandomRecept
  • Let the couscous cool a little before folding the vegetables in, that keeps everything fresh.
  • Toast some pine nuts to go with it for extra crunch.
  • In a sealed container this salad keeps for 2 days in the fridge.

Variations and storing

Roasted vegetables such as courgette or pepper turn it into a more substantial dish. As far as we are concerned mint and parsley belong in it as standard. This salad travels well and keeps two days, only the cucumber goes a little limp. You can add that at the last moment if you prefer.

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