Couscous with feta
- September 2005
- Serves 2
- Ready in 15 minutes
Couscous with feta – a salad kids can make and everyone will love. Makes a perfect packed lunch too.
Try our couscous with preserved lemons and chickpeas for a more substantial side dish.
- Vegetarian recipes
- 1 tsp vegetable stock powder or 1 vegetable stock cube
- 125g couscous
- 1 tomato
- ⅓ cucumber
- 8 pitted olives
- 100g feta, cut into bite-size cubes
- 2 tbsp French dressing
- Put a kettle of water on to boil. Carefully measure out 150ml of boiled water. Add the stock powder or cube and stir to mix. Put the couscous into a bowl, pour in the stock and cover the bowl with cling film. Leave for 5 minutes until the stock has been absorbed. Uncover the bowl and stir the couscous with a fork to loosen the grains.
- Cut the tomato and cucumber in half, then put them flat-side down on a board and chop into smallish pieces. Add to the couscous with the olives and feta. Add the dressing and stir to mix. Put into a sealable container and chill in the fridge.
Tip your weighed couscous into a measuring jug, check where it comes up to and write it down on the recipe, then next time you make this you won’t need to use the scales.
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