Middle Eastern Couscous Salad
Middle Eastern Couscous Salad
This easy-to-make salad requires no cooking and offers a delicious but light meal. It’s perfect to whip up when it’s too hot to put the oven on or if you’re short on time. It also makes a great side dish to take to a barbecue.
Servings
2
Prep time
Cook time
Recipe
V
Ingredients
- 1 cup couscous
- 1 tbsp lemon-infused olive oil
- 1 tsp sea salt
- 1 cup boiling water
- ¼ cup sundried tomatoes, halved
- ¼ cup roasted capsicum, sliced
- ½ cup green olives
- 1 small red onion, finely diced
- 150g cherry tomatoes, halved
- 100g feta, crumbled
- 1 red capsicum, diced
- 1 bunch coriander, finely chopped
- ¼ cup pine nuts, toasted
Dressing - 30mL olive oil
- Juice 1 lime
- 1 tsp honey
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- Sea salt & freshly ground black pepper, to taste
Method
- Place the couscous in a large bowl and add the lemon-infused olive oil and sea salt. Pour over the boiling water, mix well and quickly cover with a plate or lid.
- Set the couscous aside to cook for 4–5 mins before fluffing with a fork. Allow to cool slightly.
- Once the couscous has cooled a little, stir through the rest of the ingredients.
- Add the dressing ingredients to a jar and shake well to combine.
- Toss through the salad to serve.
- Tip: For a gluten-free option, this is also lovely with leftover cooked quinoa. To make it dairy-free and vegan, omit the feta or use a vegan alternative and swap out the honey for maple syrup or coconut nectar.
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