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Lemon and feta couscous salad
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Prep Time:
12 minutes
Cook Time:
30 minutes
Total Time:
42 minutes
Ingredients:
  • 500g couscous
  • 500.00 gm boiling water
  • 1 lemon, thickly sliced
  • 4.80 gm salt
  • 65.63 gm lemon juice
  • 2 Lebanese cucumbers, chopped
  • 1 large tomato, chopped
  • 82.50 ml pitted green olives, chopped
  • 170g rocket leaves, trimmed
  • 100g low-fat feta, crumbled
Instructions:
  • In a heatproof bowl, combine couscous with boiling water. Cover and let stand for 5 minutes until liquid is absorbed. Fluff with a fork to separate the grains.
  • Start by placing a lemon in a saucepan, covering it with cold water, and adding salt. Bring it to a boil over medium-high heat and cook for about 5 minutes or until the lemon is soft. Then, drain the lemon and finely chop it.
  • Mix in fresh lemon slices, tangy lemon juice, crisp cucumber, juicy tomato, and savory olives with the fluffy couscous. Gently toss together until well blended. Plate alongside peppery rocket and creamy feta.

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