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Greek Salad Couscous served in a patterned bowl.
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Greek Salad Couscous

Course Salad
Cuisine Greek, Mediterranean
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4
Calories 618kcal
Author Chris Mosler | Thinly Spread

Ingredients

  • 1 tbsp olive oil
  • 100 g almonds
  • 250 g couscous
  • 400 ml hot vegetable stock I use Marigold Bouillon
  • 8 spring onions trimmed and sliced
  • 1 red pepper deseeded and diced
  • 1/2 large cucumber cut into chunks
  • 300 g cherry tomatoes halved
  • 100 g black olives drained
  • 200 g feta cheese cubed

To Serve

  • a handful of basil leaves shredded
  • black pepper
  • fresh salad leaves
UK Measurements - US Measurements

Instructions

  • Fry the almonds in the olive oil until browned and aromatic, remove from the pan and drain on kitchen roll.
  • Turn the hob off.
  • Pour the hot stock into the pan, add the couscous, stir and cover. Leave to stand for 5 minutes then fluff with a fork and leave for 2 minutes more.
  • Add all the ingredients except the salad leaves and fork through.
  • Put the salad leaves in a bowl, pile the couscous on top and season generously with freshly ground black pepper.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 618kcal | Carbohydrates: 65g | Protein: 22g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 1368mg | Potassium: 665mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2087IU | Vitamin C: 61mg | Calcium: 371mg | Iron: 3mg