Description
A delightful and refreshing couscous salad showcasing colorful vegetables and tangy feta cheese, perfect for warm weather and meal prep.
Ingredients
Scale
- 250 g couscous
- 400 ml boiling water
- 200 ml pureed tomatoes
- 250 g cherry tomatoes, halved or quartered
- 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 by cutting the bell pepper and cucumber into small cubes, halving or quartering the tomatoes, and slicing 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
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of lime juice or olive oil before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg