Couscous salad recipe

41 ratings Rate
  • Serves 4-6
  • 25mins to prepare
  • 250 calories / serving
  • Healthy
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Tip the couscous into a large heatproof bowl. Crumble the stock cube into 250ml boiling water and stir to dissolve.

Pour the stock over the couscous then cover the bowl with cling film. Leave for 10 minutes for the couscous to absorb the stock.

Drain the pepper antipasti and reserve 3 tablespoons of the oil. Break the couscous up with a fork to separate the grains, then stir in the peppers along with the 3 tablespoons of reserved oil, the feta cubes, lemon juice, olives and a pinch of crushed chillies.

Season with pepper, then taste and add salt if needed. Scatter some chopped parsley over the salad and serve.

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  • Ingredients

  • 250g couscous
  • 1 vegetable stock cube
  • 250ml boiling water
  • 280g jar of roasted red pepper antipasti
  • 150g Tesco Greek feta cubes with extra virgin olive oil and herbs, drained
  • 200g Napolina green olives with chilli and garlic
  • juice of half a lemon
  • pinch of dried crushed chillies
  • chopped flat leaf parsley, to garnish
  • Energy 1035kj 250kcal 13%
  • Fat 14g 20%
  • Saturates 4g 22%
  • Sugars 0g 0%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 24.5g Protein 7.9g Fibre 0.7g


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