Couscous Salad with Feta
The pesto flavour throughout the salad is delicious along with salty hits of feta and crunch from the vegetables.
Ingredients
- 100 g (3.5 oz) couscous
- 200 ml (⅞ cup) vegetable stock
- 2 spring onions
- 1 pepper any colour
- 0.5 cucumber
- 50 g (1.8 oz) feta cheese cubed
- 2 tbsp pesto see Notes
- 2 tbsp pine nuts to serve
Instructions
- Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed.
- Meanwhile, slice the spring onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, stir in the feta, then transfer to a serving bowl and sprinkle over the pine nuts, to serve.
Notes
- I normally use green pesto, however, try it with red pesto for a change.
- This couscous salad with feta recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 400kcal | Carbohydrates: 47g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 833mg | Potassium: 302mg | Fiber: 4g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 6mg | Calcium: 188mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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