Courgette, Mint & Feta Couscous Salad
This courgette, mint & feta couscous salad is made with fresh veg, torn mint, fluffy couscous, salty feta & a punchy herby lemon dressing.
Servings: 4 People
Equipment
- Box Grater
- Large Mixing Bowl
Ingredients
Couscous
- 200 g Dried Couscous
- 200 g Stock (See Notes)
Lemon & Herb Salad Dressing
- 40 g Olive Oil
- ½ tbsp Lemon Juice
- ½ tsp Sumac
- ½ tsp Dried Oregano
- ¼ tsp Dried Mint
Salad
- 1 Courgette
- 1 Red Onion (Peeled)
- 150 g Cherry Tomatoes
- 1 tbsp Fresh Mint (Finely Chopped)
- 75 g Feta
- Sumac (To Sprinkle On Top)
Instructions
Couscous
- Place the couscous into a mixing bowl & set to one side.
- Next, bring your stock to the boil, pour over the couscous then give it a quick stir. Cover the bowl with clingfilm & let the couscous soak for 10 minutes.If you're using a stock cube, mix it with boiling water. If you're using ready made (or homemade) stock, heat it up in a pan on the stove.
- Once soaked, fluff the couscous up with a fork then set to one side whilst we prep the other components of our salad.
Lemon & Herb Salad Dressing
- Add all of the ingredients for the dressing into a large mixing bowl, season with salt & pepper then whisk to combine.We're going to be adding the couscous & veg straight into the dressing, so make sure to use a big enough mixing bowl!
Salad
- Grate the courgette with a box grater, finely dice the red onion & cut the cherry tomatoes into quarters. Add all of these into the salad dressing along with the chopped mint & the couscous.
- Give the salad a good mix then transfer to a large serving bowl.
- Crumble the feta over the salad then sprinkle over a good pinch of sumac. Serve immediately!
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1. Couscous – We’re using regular dried couscous for this recipe. This is available in most supermarkets & needs to be soaked in boiling water (or stock) before eating.
2. Stock - You can use any stock for soaking the couscous or just boiling water. I served my couscous salad with my bbq lamb kofta meatballs, so I used lamb stock.
3. Leftovers - Any leftover salad should be stored in the fridge & is best eaten within a day or two.
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