Middle Eastern Couscous Salad

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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