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Greek Vegetable Couscous Salad

Greek Vegetable Couscous Salad

Ingredients for One

  1. 25 grams Feta cheese
  2. 5 grams parsley
  3. 10 grams kalamata olives
  4. 50 grams cherry tomatoes
  5. 1 tsp Greek spice mix
  6. 0.5 cups pearl couscous
  7. 0.5 cups water
  8. 0.5 eschalot
  9. 0.25 lemon
  10. 1 Lebanese cucumber
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 50 grams Feta cheese
  2. 10 grams parsley
  3. 20 grams kalamata olives
  4. 100 grams cherry tomatoes
  5. 2 tsp Greek spice mix
  6. 1 cups pearl couscous
  7. 1 cups water
  8. 1 eschalot
  9. 0.5 lemon
  10. 1 Lebanese cucumber
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 100 grams Feta cheese
  2. 20 grams parsley
  3. 40 grams kalamata olives
  4. 200 grams cherry tomatoes
  5. 4 tsp Greek spice mix
  6. 2 cups pearl couscous
  7. 2 cups water
  8. 2 eschalot
  9. 1 lemon
  10. 1 Lebanese cucumber
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 150 grams Feta cheese
  2. 30 grams parsley
  3. 60 grams kalamata olives
  4. 300 grams cherry tomatoes
  5. 6 tsp Greek spice mix
  6. 3 cups pearl couscous
  7. 3 cups water
  8. 3 eschalot
  9. 2 lemon
  10. 2 Lebanese cucumber
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Prep:

  1. wash Lebanese cucumber
  2. peel, halve and thinly slice eschalot
  3. wash and halve cherry tomatoes
  4. rinse and halve kalamata olives
  5. wash parsley and remove leaves

Method:

  1. Cover couscous with water in a saucepan and bring to the boil. Cover and cook for 12-13 minutes until tender. Drain and return to the same pan, add a dash of olive oil, the spice mix and salt & pepper. Stir to combine.
  2. Cut cucumber in half lengthways. Scrap away seeds. Thinly slice diagonally.
  3. Place cucumber in a large serving bowl with eschalot, tomatoes, olives and parsley. Add couscous. Toss well. Crumble over feta. Drizzle with olive oil and lemon juice, and season with salt & pepper.
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