Greek Vegetable Couscous Salad

Ingredients

• 120g cherry tomatoes, halved
• 50g feta cheese (see note for DF or VG)
• 40g parsley
• 20g pitted kalamata olives, rinsed well and cut in half
• 2 tbsp Greek spice mix
• 1 cup pearl couscous
• 1 cup water
• 1 eschalot, thinly sliced
• 1 clove garlic, crushed
• 1 tsp Dijon mustard
• 1 lemon
• 1 Lebanese cucumber, chopped
• ½ red capsicum
• Extra virgin olive oil
• Pepper

Methods

1. Heat some olive oil in saucepan over a medium heat. Add spice mix, couscous, and pepper. Cook, stirring, for 1 minute. Add water and bring to boil. Simmer, covered, for about 7-8 minutes, or until tender and liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes.
2. Spread couscous over a plate. Refrigerate while preparing salad.
3. Cut cucumber in half lengthways. Scrape away seeds. Thinly slice diagonally.
4. Place cucumber in a large serving bowl with eschalot, capsicum, tomatoes, olives and parsley leaves. Add couscous and toss well. Crumble over feta.
   
   NOTE: Use vegan feta cheese or omit feta to make this recipe dairy-free or vegan.
   
   
5. Combine olive oil, garlic, mustard and lemon juice, and season with pepper. Drizzle over salad. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.