Description
a zingy and refreshing couscous salad with summer veggies and herbs
Ingredients
- 180 ml water (3/4 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- juice of 1 lemon
- 180g couscous (1 cup)
- 2 medium tomatoes
- 1/2 English cucumber
- 1 small red onion
- 1 handful flat-leaf parsley
- 1 handful chives
- 2 stems mint
- 100g feta cheese or vegan feta cheese* (3.5oz)
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 1 handful toasted sunflower seeds
Instructions
- In a medium pot, bring water to a boil. Remove from heat and add in salt, garlic powder, lemon juice as well as the couscous. Cover with a lid and let it sit for 5 minutes.
- In the meantime, dice the tomatoes, cucumber, and red onion. Chop the parsley, chives and mint into fine pieces.
- Fluff up the couscous with a fork. Add the diced vegetables and herbs. Crumble feta cheese over the salad and add olive oil and salt and pepper to taste.
- Sprinkle with toasted sunflower seeds and serve at room temperature.
Notes
*Such as from Violife
Store in an airtight container in the fridge up to 3 days.