Herb Feta Couscous
Over a year ago
4,559 views
Ingredients
- 20 Black & Green olives
- Handfull Parsley - Roughly chopped
- ½ Red onion - chopped (opt)
- 6 Cherry Tomatoes (opt)
- 3oz Feta cheese
- 8oz Couscous
- 400ml Vegetable stock
- 5tbs Olive oil
- 2tbs Lemon juice
- to taste Salt & Pepper
- 5 Sun dried tomatoes - very finely chopped
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
This tastes like summer to me. It's full of flavour and is so fresh and delicious - perfect summer food or for those moments when you're trying to recreate that summer mood!
Method
-
1
1- Cook the couscous as per pack instructions, transfer to a serving dish.
2- When cooked, chop the olives in half and add to the mix, add the sundried tomatoes and leave for 10 minutes. While you are waiting, prep you other ingredients.
3- Add remaining ingredients to the couscous and mix well.
4- Serve! Tastes great with a bbq or at a picnic, also great for packed lunches.
Similar Recipes
View all similar
I don't like couscous much, but I could see this salad being made with tabbouleh, and being really delicious!