About this recipe:Couscous salads are perfect for packed lunches, picnics and light summer meals. This is a spicy, aromatic salad with loads of fresh herbs. This is my interpretation of tabbouleh - enjoy!
110g crumbled feta cheese
1 fresh jalapeno or green chilli, chopped
1/2 cucumber, diced
1 clove garlic, minced
8 tablespoons chopped spring onions
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh coriander
1 tablespoon chopped fresh parsley
2 teaspoons ground cumin
2 teaspoons cayenne pepper
1 lemon, juiced
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Method Prep:20min › Extra time:10min soaking › Ready in:30min
Bring the water to the boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
While the couscous soaks, stir the feta cheese, chilli, cucumber, spring onion, mint, basil, coriander, parsley, cumin, cayenne pepper and lemon juice in a large bowl. Add the prepared couscous and mix well.