Couscous salad

10 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

• 3/4 cup finely shredded fresh mint

• dressing

• 160mls (2/3 cup) olive oil

• 80mls (1/3 cup) red wine vinegar

• Salt & ground black pepper, to taste

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4 Method Steps

• Place the couscous (375g (1 1/2 cups) couscous) into a heat-resistant bowl and pour the boiling water (375mls (1 1/2 cups) boiling water) over while stirring. Cover and stand for 2-3 minutes or until all liquid is absorbed. Stir with a fork to separate the grains and season with salt and pepper (Salt & ground black pepper, to taste). Cool the couscous to room temperature.

• Combine the couscous, feta (350g feta, cut into 1.5cm pieces), cherry tomatoes (250g (1 punnet) small cherry tomatoes, halved), olives (200g small Kalamata olives) and mint (3/4 cup finely shredded fresh mint) in a large bowl. Place in an airtight container in the fridge for 1 hour to allow the flavours to develop, or until required.

• Meanwhile, to make the dressing, combine the olive oil (160mls (2/3 cup) olive oil) and vinegar (80mls (1/3 cup) red wine vinegar) in a jug and whisk well. Season with salt and pepper (Salt & ground black pepper, to taste).

• Place the dressing into a separate airtight container and store in fridge until required. Toss the couscous salad with the dressing just before serving.

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Better for you

Recipes with a Health Score of 6.8+