Simple couscous salad
For a healthy, wholesome couscous salad - this recipe hits all the right notes. Roasted vegetables, salty feta and aromatic olives makes this a really tasty dish.
Ingredients
For roasted vegetables
- 150 g cherry tomatoes
- 1 courgette roughly chopped
- 2 peppers any colour roughly chopped
- 2 tbsp olive oil
- Salt and pepper to taste
For the couscous salad
- 300 g dried couscous
- 300 ml vegetable stock
- 1 tbsp of Dijon mustard
- 4 tbsp sun-dried tomato oil from the jar
- 1/2 lemon juice only
- salt and pepper to taste
- 100 g feta crumbled
- 80 g sun-dried tomatoes roughly chopped
- 100 g cup black olives roughly chopped
- Handful fresh parsley roughly chopped
Instructions
- Preheat the oven to 180c.
- Prepare the couscous first. Put the couscous in a large bowl and pour over the hot vegetable stock. All the couscous should be submerged under the stock. Cover with clingfilm and leave for 10 minutes.
- Add the cherry tomatoes, peppers, and courgette to a baking tray. Drizzle with the olive oil and season with salt and pepper. Give the pan a good shake so all the ingredients are mixed with the seasoning and oil. Roast in the oven for 20 minutes or until they begin to soften and brown.
- In the meantime, add the sundried tomato oil to a bowl, then add the lemon juice, Dijon mustard and season with salt and pepper. Whisk well, until you have a thick, creamy dressing - around 2 minutes. Put to one side.
- Back to the couscous. Take off the clingfilm and using a fork, separate the couscous. Then add the roasted vegetables (they can still be warm from the oven), chopped olives, chopped sundried tomatoes, crumbled feta and the dressing.
- Give the couscous a good mix, making sure all the ingredients are combined.
- Serve the couscous salad with more fresh parsley and a squeeze of lemon juice.
Nutrition
Calories: 300kcalFat: 18g