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FETA AND TOMATO COUS COUS

July 4, 2014

We’re trying to eat more healthily again after a few weekends away, eating out and a lot of cake baking! Couscous is one of those quick lunches (or side dishes) that is so easy to do I don’t know why anyone would buy it ready made. When you make it yourself you know there are no additives or enhancers too!

You can add whatever you have available in the fridge but this was my recipe for our lunch for two people today – ready in just ten minutes.

INGREDIENTS

1 cup of boiling water
1 teaspoon extra virgin olive oil
1/2 cup uncooked couscous
1 cup cherry tomatoes, quartered lengthwise
Chopped cucumber and spring onions
1 cup sliced pitted olives
2 tbsp chopped fresh herbs
100g feta cheese, crumbled

Dressing
1 tablespoon extra virgin olive oil
1 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground black pepper

METHOD

1. For the dressing, in a small bowl, whisk together the oil, the lemon juice, salt, and pepper.

2. Place the couscous in a heatproof dish, poor over the boiling water and tsp olive oil, cover and let stand for 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine.

Fluff with a fork

Fluff with a fork

3. Chop all the other ingredients.

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4. Add the remaining ingredients and toss gently to combine. Taste and adjust the seasoning if desired. Serve at room temperature.

Feta and Tomato Couscous

Feta and Tomato Couscous

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