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Mediterranean Giant Couscous Salad

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Jan 11
  • 1 min read

Updated: Jun 8


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A DELICIOUS FRESH SALAD

As we head back into routine after the festive period, for me - having my lunch bulk made is key to feeling organised for the week and ensuring I am getting a well balanced and delicious lunch which will give me all the energy and nutrients for the rest of the day.


This salad is perfect for lunch prep (can keep for up to 4 days), or as an accompaniment to a BBQ or dinner (such as with some salmon or chicken)!


If you make this dish, be sure to tag me on Instagram @the_happy_oat - I would love to see your creations!


Serves: 4 Preparation and Cooking Time: 20 minutes


INGREDIENTS

  • 300g giant cous cous

  • 2 bell peppers (diced)

  • 1 red onion (thinly dined)

  • 150g plum tomatoes (halved)

  • 1 cucumber (sliced in quarters)

  • 1 400g tin of chickpeas (drained and rinsed)

  • Handful fresh parsley (roughly chopped)

  • 150g feta


    Dressing:

  • 4 tbsp Olive oil

  • 2tbsp White wine vinegar

  • 2 tbsp Honey

  • 2 garlic cloves (crushed)

  • Salt and pepper to taste)


METHOD

  1. Cook the giant cous cous according to packet instructions.

  2. Chop all the vegetables as advised above then place into a large bowl, along with cooked and cooled giant cous cous.

  3. Combine the dressing ingredients together, pour over the salad and combine well.

  4. Top each salad with equal amounts of crumbled feta and enjoy!


Happy Cooking!

Ruth xxx

 
 
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