Couscous salad

The perfect option for a healthy packed lunch – quick to prepare and bursting with flavour
Couscous salad makes a colourful and quick lunch
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Recipe by: Rachel Clark | Health Promotion Manager

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.

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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
Time
20 minutes
SERVES:
2
CALORIES:
256
FAT:
9.2g
SALT:
0.7g
SUGAR:
8.5g
5 A DAY:
2.5
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