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

    Walnuts 10.0 grams


    Couscous 75.0 grams


    Cucumbers 50.0 grams


    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Spring Onions 20.0 grams

    Spring Onions

    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
    Prepare Couscous
    Place couscous in a large bowl. Boil around 200ml of water and dissolve the stock cube. Pour the boiling stock over the couscous, cover it and leave for at least 10 minutes. Fluff the couscous with a fork just before serving.
    Prepare the rest of the Salad
    Prepare the ingredients as follows:

    Bell Pepper, Red: remove inside pith and seeds, chop into small dices
    Cucumber; wash and dry. split in half lengthwise, scoop out seeds (optional) and then cut into small dices
    Cherry Tomatoes; wash, dry and cut into halves
    Spring onions; wash, dry and chop
    Walnuts; chop.
    Make the Salad
    Once the couscous is ready, add the basil pesto, olives and the salad vegetables. Mix well. Just before serving; crumble feta on top, sprinkle chopped walnuts.