Couscous Salad Recipe
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For this recipe you will need:
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350 ml stock or water
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1 cup uncooked couscous
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2 wine tomatoes
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1 medium size carrot
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1 bell pepper
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1 red onion
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several sprays of parsley
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60 g feta cheese
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1 tablespoon olive oil
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1 lemon
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salt
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cracked black pepper
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Preparation:
1. Pour the boiling stock or water into a bowl with couscous, seal the bowl, cover it with a towel and leave it for about 7 - 10 minutes until the couscous absorbs all the liquid.
2. Fluff the couscous with a fork and leave it until it cools.
3. Mix olive oil, juice of the lemon, pepper and salt to make the dressing.
4. Dice the tomatoes, carrot, bell pepper, onion and feta neatly; mince parsley leaves.
5. Add vegetables to the cooled couscous, drizzle it with the dressing and stir thoroughly.
1. Pour the boiling stock or water into a bowl with couscous, seal the bowl, cover it with a towel and leave it for about 7 - 10 minutes until the couscous absorbs all the liquid.
2. Fluff the couscous with a fork and leave it until it cools.
3. Mix olive oil, juice of the lemon, pepper and salt to make the dressing.
4. Dice the tomatoes, carrot, bell pepper, onion and feta neatly; mince parsley leaves.
5. Add vegetables to the cooled couscous, drizzle it with the dressing and stir thoroughly.
Note: The salad can be served in halves of seeded bell peppers.
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