Couscous Salad

This is no ordinary salad, this is a salad with substance!


I love to use a grain, rather than a leaf as the base of my salads because it bulks them out and will help to actually fill you up. Of course you can add leaves too if you fancy 🥬

This salad has come to uni and work with me many times and I'm sure it will become a staple in your lunchbox once you try it. It also works as a great side for a BBQ!





Ingredients: (makes 4 lunches)

1 cup couscous (uncooked)

1/4 cucumber, sliced, seeds removed

1/2 block feta cheese, cubed

Handful cherry tomatoes, halved

1/4 jar grilled peppers, sliced

1/4 cup olive oil

Juice of a lemon

Salt and pepper to taste



Method:

  1. Put the couscous in a bowl with 3 cups boiling water and a pinch of salt. Leave for 10 minutes.

  2. Meanwhile, prep the veg and feta and place in a large bowl.

  3. After 10 mins, fluff your couscous with a fork.

  4. Add the couscous to the veg/feta mix.

  5. Pour over the olive oil and lemon juice, and salt and pepper to taste.

  6. Mix well and serve.



Notes:

  • This should keep in the fridge for 3-4 days.

  • Omit the feta to make vegan-friendly you could add avocado when serving, to add a good fat source.

  • Serve over mixed leaves if you like.

  • Works well as a side dish too!

  • Cook couscous in veggie stock for more flavour.

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Ireland

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