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Couscous salad
Couscous salad
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Prep Time:
75 minutes
Cook Time:
Total Time:
75 minutes
Summer salad, ideal for BBQ.
Ingredients:
  • 375g (1 1/2 cups) couscous
  • 375mls (1 1/2 cups) boiling water
  • Salt & ground black pepper, to taste
  • 350g feta, cut into 1.5cm pieces
  • 250g (1 punnet) small cherry tomatoes, halved
  • 200g small Kalamata olives
  • 187.50 ml finely shredded fresh mint
  • 160mls (2/3 cup) olive oil
  • 80mls (1/3 cup) red wine vinegar
Instructions:
  • Transfer the couscous into a heat-resistant bowl, then gently pour the boiling water over it while stirring. Cover and let it sit for 2-3 minutes until the liquid is absorbed. Fluff it with a fork to separate the grains, season with salt and pepper, and allow it to cool to room temperature.
  • Mix together the couscous, feta, cherry tomatoes, olives, and mint in a large bowl. Chill in an airtight container in the fridge for 1 hour to enhance the flavors, or until ready to serve.
  • Prepare the dressing by whisking together olive oil and vinegar in a jug. Season with salt and pepper to taste.
  • Transfer the dressing to a sealed container and refrigerate. Just before serving, mix the dressing with the couscous salad.

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