Ingredients
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Step-by-step preparation
1Prepare the ingredientsPrepare 200 g couscous according to package instructions. Fluff with a fork and let cool.
Step 1
Prepare 200 g couscous according to package instructions. Fluff with a fork and let cool.
2Mix and dressIn a large bowl, combine cooled couscous, 1 diced cucumber, 150 g cherry tomatoes halved, 1 small red onion diced, 50 g sliced olives, and 100 g crumbled feta cheese. In a small bowl, whisk together 30 ml olive oil, juice of 1 lemon, 1 minced garlic clove, 0.5 tsp salt, and 0.25 tsp black pepper.
Step 1
In a large bowl, combine cooled couscous, 1 diced cucumber, 150 g cherry tomatoes halved, 1 small red onion diced, 50 g sliced olives, and 100 g crumbled feta cheese.
Step 2
In a small bowl, whisk together 30 ml olive oil, juice of 1 lemon, 1 minced garlic clove, 0.5 tsp salt, and 0.25 tsp black pepper.
3Finish and serveDrizzle dressing over salad and toss gently to combine. Garnish with 10 g fresh parsley and serve immediately or chilled.
Step 1
Drizzle dressing over salad and toss gently to combine.
Step 2
Garnish with 10 g fresh parsley and serve immediately or chilled.
Kitchen tip
Use fresh ingredients, season gradually and respect resting time. Keep sauces from becoming watery and add fresh herbs, toppings or garnish close to serving.
FAQ
Can I prepare this ahead of time?
Yes. Prepare the main components ahead, cool them fully and combine or reheat gently when ready to serve.
How do I keep the flavor balanced?
Season in stages and finish with herbs, citrus, vinegar, cheese or a little heat when it fits the dish.
Can I change the ingredients?
Yes. Use ingredients with similar cooking times or add firmer ones earlier and delicate ones near the end.
How should I store leftovers?
Store cooled leftovers in an airtight container and reheat gently when needed.
What can I serve with it?
Serve with salad, bread, rice, yogurt, herbs, fruit or a light sauce depending on the recipe style.
Nutrition Facts(per serving)
Calories
Fat
Carbs
Protein
The rings show the share of the reference daily intake per serving, based on a 2,000 kcal diet.
