Couscous Salad

Regular olive oil is refined and contains relatively low nutrients and antioxidants. Extra Virgin Olive Oil is a rich source of antioxidants and monounsaturated fats, both of which are thought to protective cardiovascular health, so do not hesitate to dress your salad with some extra virgin olive oil to reap the ultimate benefit.

    This combination does not exist.

    Feta Cheese 25.0 grams

    Feta Cheese

    Black Olives 20.0 grams

    Black Olives

    Walnuts 10.0 grams


    Couscous 75.0 grams


    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Spring Onions 20.0 grams

    Spring Onions

    Cucumbers 50.0 grams


    Cherry Tomatoes 65.0 grams

    Cherry Tomatoes

    Basil Pesto by Let's Cook 10.0 grams

    Basil Pesto by Let's Cook

    • Time : 15.0 mins
    • |
    • Calories: 362.0 kcal
    • |
    • Protein : 13.0 g
    • |
    • Fat : 13.0 g
    • |
    • Carb. : 50.0 g
    : Your Kitchen Essentials

    Utensils: Bowls x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients

    Wash and dry the vegetables prior to chopping (as required):
    - Red Bell Pepper: remove inside pith and seeds, chop into small dices
    - Cucumber: split in half lengthwise, scoop out seeds (optional) and then cut into small dices
    - Cherry Tomatoes: cut into halves
    - Spring onions: chop
    - Walnuts: chop
    - Black Olives: cut is half or leave whole.
    : Prepare the Couscous Salad, Plate and Serve

    Place couscous in a large bowl. Boil around 200ml of water with a pinch of salt. Pour the boiling water over the couscous, cover it and leave for at least 10 minutes. Cool and fluff up the couscous with a fork.

    In a bowl combine; couscous, the chopped salad vegetables (red bell peppers, spring onions, cucumbers, cherry tomatoes), basil pesto provided and black olives. Mix well. Check the seasoning.

    Plate and Serve:
    Plate the salad, crumble feta on top, sprinkle chopped walnuts and serve.