Couscous salad

2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5 2 rating(s)
Couscous salad with black olives, diced pepper and green beans

The perfect option for a healthy packed lunch – quick to prepare and bursting with flavour

20 minutes

Serves 2

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

Couscous is a really versatile ingredient so it’s a store cupboard staple for me. It’s great for salads and I’ve used olives and feta in this recipe to add plenty of flavour.

Two hands - one large, one smallSuitable for young cooks

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

Couscous is a really versatile ingredient so it’s a store cupboard staple for me. It’s great for salads and I’ve used olives and feta in this recipe to add plenty of flavour.

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 100g couscous (uncooked weight)
  • 180ml boiling water
  • 1 teaspoon olive oil
  • 10g butter
  • 75g green beans
  • 1 red pepper, sliced into 2cm pieces
  • 2 shallots, finely diced
  • 2 tomatoes, diced
  • 4 black olives, chopped
  • 20g feta cheese, cubed
  • 2 tablespoons lemon juice

CALORIES: 256

FAT: 9.2g

5 A DAY: 2.5

SALT: 0.7g

SUGAR: 8.5g

Method

  1. Place couscous in the boiling water in a saucepan, adding the olive oil, and allow to stand for 5 minutes without heating.
  2. Add butter and gently heat for 5 minutes, then allow to cool.
  3. In a separate pan, cook the green beans for 5–6 minutes, allow to cool, and then chop into 2cm pieces.
  4. Add the green beans, sliced peppers, shallots, tomatoes and black olives to the couscous.
  5. Crumble the feta cheese into the dish. Pour the lemon juice on top, mix all together and serve.

Bulgar wheat and quinoa also work well in this salad


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