Paula's couscous salad

  • Preparation Time10 mins
  • Cooking Time3 mins
  • Serves4
  • DifficultyEasy

For the couscous salad

375ml water
1 tsp extra-virgin olive oil
200g uncooked couscous
150g cherry tomatoes, quartered lengthwise
75g pitted and sliced kalamata olives
5 tbsps chopped fresh parsley leaves
60g feta cheese, crumbled
Dressing, recipe follows
Dash ceylon cinnamon, optional

For the dressing

30ml extra-virgin olive oil
30ml freshly squeezed lemon juice
1/4 tsp salt
Freshly ground black pepper
For the couscous salad:
1) In a medium saucepan, bring the water and the tsp of oil to a boil. Stir in the couscous. Remove from the heat, cover, and allow to stand for 2 minutes.

2) Uncover the couscous and fluff with a fork. Add the tomatoes, olives, parsley and cheese and toss with the dressing.

3) Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.

For the dressing:
1) Whisk the oil, lemon juice, salt and pepper in a small bowl and use to dress the couscous.

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