Greek salad couscous

    Greek salad couscous


    1 person made this

    About this recipe: Fresh, invigorating and filling - this Greek salad style couscous is an ideal vegetarian summer dish delicious by itself or alongside an array of main dishes.

    Serves: 6 

    • 780g couscous
    • 475ml boiling water
    • 45ml olive oil
    • 30ml lemon juice
    • 2 large tomatoes, chopped
    • 1 courgette, diced
    • 50g chopped spring onions
    • 20g chopped fresh basil
    • 150g crumbled feta
    • salt and pepper, to taste

    Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with cling film, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
    2. Stir olive oil and lemon juice with the couscous. Fold tomatoes, courgette, chopped spring onions, and basil into the couscous mixture.
    3. Cover bowl with cling film and chill in the fridge for 4 hours, or overnight.
    4. Stir feta cheese into the couscous mixture; season with salt and pepper. Serve.

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