17 January 2012

Couscous and Feta Salad

I'm always a bit meh about couscous... it either tastes of nothing, or of stock, or of pesto but I've finally found a way to not only make it taste nice but I actually find this salad incredibly moreish and pretty hard to stop eating but lovely to have in the fridge as a yummy lunch. This does have pesto in it but not too much and if you cube the feta quite small and add it when the couscous is warm then it becomes all soft and yummy.

Couscous and Feta salad

Serves 2

100g couscous
200ml hot vegetable stock
2 spring onions
1 red pepper
1/2 cucumber
1/2 block feta cheese, cut into small-ish cubes
2 tbsp pesto, ideally the fresh stuff
2 tbsp toasted pine nuts
4 or 5 large fresh basil leaves, roughly chopped or torn

You just need a bowl to make the couscous in and a chopping board and you can do all the chopping while the couscous is brewing.

1. Put the couscous in a large bowl, pour over the hot stock, cover the bowl with clingfilm and leave for 10 minutes until all the stock has been absorbed.

2. While the couscous is cooking slice the onions, peppers and dice the cucumber. Cube the feta and toast the pine nuts.

3. When the couscous is ready, fluff it up with a fork then add the vegetables and mix, then the pesto and finally add the feta, basil and pine nuts.


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