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Couscous Salad with Tomatoes, Cucumbers and Feta


Ingredients

Scale
  • 1 2/3 cups couscous
  • 1 1/2 cups chicken stock
  • 1 cucumber, seeded and chopped into quarters
  • 1 pint cherry tomatoes, sliced in half
  • 3 cloves of garlic, finely minced
  • 2 tbsps fresh dill (really pack the measuring spoon)
  • 1 1/2 cups feta cheese, cubed
  • 2 tbsps extra virgin olive oil
  • 2 tbsps fresh lemon juice

Instructions

  1. On the stove, bring chicken stock to a boil.
  2. Place couscous and garlic into a medium sized mixing bowl.
  3. Add the hot chicken stock to the couscous and stir.
  4. Quickly cover the contents of the mixing bowl using plastic wrap and set aside. The couscous will absorb the chicken stock.
  5. In a large mixing bowl combine the cucumber, dill, olive oil, cherry tomatoes and lemon juice.
  6. After about 10 minutes to couscous should have absorbed all of the chicken stock.
  7. Using a fork, fluff up the couscous so that it’s not all sticking together.
  8. Put couscous into the large mixing bowl along with the other ingredients. Combine.
  9. Next gently combine the feta cheese with the rest of the salad.
  10. Cover the salad with plastic wrap and set in the fridge to chill for a couple of hours so the flavours can develop.
  • Prep Time: 15 mins
  • Cook Time: 5 mins