Description
A delightful couscous salad with fresh vegetables and feta cheese, perfect for lunch or as a side dish.
Ingredients
Scale
- 250 g couscous
- 400 ml boiling water
- 200 ml pureed tomatoes
- 250 g cherry tomatoes
- ½ cucumber, cubed
- 1 bell pepper, cubed
- 3 spring onions, sliced
- 2 tablespoons olive oil
- 1 feta cheese, crumbled
- 1 teaspoon vegetable broth powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon Italian herbs
- ½ teaspoon sweet paprika powder
- ¼ teaspoon cumin
- Fresh parsley, to taste
- Juice of half a lime
Instructions
- Put the couscous in a large bowl. Add the vegetable broth and olive oil to the couscous, then pour the boiling water over everything.
- Stir and let it sit for 10-15 minutes to soak and cool down.
- Meanwhile, prepare the vegetables: cut the bell pepper and cucumber into small cubes; halve or quarter the tomatoes; slice the spring onions into thin rings.
- Once the couscous has soaked and cooled down, mix in the remaining spices and the pureed tomatoes.
- Add in the bell pepper, cucumber, tomatoes, spring onions, and crumbled feta. Stir everything gently.
- Enhance the salad with lime juice and fresh parsley. Adjust seasoning as needed.
Notes
Serve chilled or at room temperature. This salad can be stored in an airtight container in the fridge for about 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg