Couscous with cucumber, tomatoes, red pepper, spring onions, parsley, mint and lemon, topped with feta. Serves 4.
200g
0.5tsp
for the couscous; for the dressing4tbsp
just boiled250ml
0.5piece
200g
1piece
3piece
15g
10g
0.5piece
1pinch
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 0.5tsp | — | — | |
| 3 | | 4tbsp | for the couscous; for the dressing | — | |
| 4 | | 250ml | just boiled | — | |
| 5 | | 0.5piece | — | — | |
| 6 | | 200g | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 3piece | — | — | |
| 9 | | 15g | — | — | |
| 10 | | 10g | — | — | |
| 11 | | 0.5piece | — | — | |
| 12 | | 1pinch | — | — | |
| 13 | | 100g | — | — |
Put the couscous in the large mixing bowl.
Couscous · 200 g
Add the salt.
Salt · 0.5 tspAdd 1 tablespoon of the olive oil.
Extra-virgin olive oil · 1 tbspPour over 250 ml of just-boiled water from the kettle, cover with a plate and leave for 10 minutes.
Water · 250 ml
Fluff up the grains with the fork.
Leave to cool for about 15 minutes.
Lay the cucumber half on the chopping board.
Cucumber · 0.5 piece
Lay the cherry tomatoes on the chopping board.
Cherry tomatoes · 200 gLay the pepper on the chopping board.
Red pepper · 1 pieceCut it in half and pull out the stalk and seeds.
Lay the spring onions on the board.
Spring onions · 3 pieceLay the parsley on the chopping board.
Flat-leaf parsley · 15 gTear in the mint leaves.
Fresh mint leaves · 10 g
Tip the vegetables and herbs onto the couscous.
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceAdd the rest of the olive oil.
Extra-virgin olive oil · 3 tbspAdd a pinch of pepper and toss everything together with the spoon.
Ground black pepper · 1 pinch
Crumble the feta over the top and serve. Keep any left over covered in the fridge for up to 1 day.
Feta cheese · 100 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Put the couscous in the large mixing bowl.⏱ 10sResultCouscous |
| 2 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted couscous |
| 3 | 1 tbsp | | Add 1 tablespoon of the olive oil.⏱ 10sResultCouscous with oil |
| 4 | 250 ml | | Pour over 250 ml of just-boiled water from the kettle, cover with a plate and leave for 10 minutes.⏱ 10 minResultSoaked couscous |
| 5 | — | | Fluff up the grains with the fork.⏱ 1 minResultFluffed couscous |
| 6 | — | | Leave to cool for about 15 minutes.⏱ 15 minResultCooled couscous |
| 7 | 0.5 piece | | Lay the cucumber half on the chopping board.⏱ 5sResultCucumber |
| 8 | Cucumberstep 7 | | Cut it into 1 cm dice.⏱ 1 minResultDiced cucumber |
| 9 | Diced cucumberstep 8 | | Put it in the mixing bowl.⏱ 10sResultDiced cucumber |
| 10 | 200 g | | Lay the cherry tomatoes on the chopping board.⏱ 5sResultCherry tomatoes |
| 11 | Cherry tomatoesstep 10 | | Cut them into quarters.⏱ 1 minResultQuartered cherry tomatoes |
| 12 | Quartered cherry tomatoesstep 11 | | Add them to the bowl.⏱ 10sResultCucumber and tomatoes |
| 13 | 1 piece | | Lay the pepper on the chopping board.⏱ 5sResultRed pepper |
| 14 | Red pepperstep 13 | | Cut it in half and pull out the stalk and seeds.⏱ 40sResultDeseeded red peppers |
| 15 | Deseeded red peppersstep 14 | | Cut it into small dice.⏱ 1 minResultRed pepper pieces |
| 16 | Red pepper piecesstep 15 | | Add it to the bowl.⏱ 10sResultSalad vegetables |
| 17 | 3 piece | | Lay the spring onions on the board.⏱ 5sResultSpring onions |
| 18 | Spring onionsstep 17 | | Trim them and slice thinly.⏱ 30sResultSliced spring onions |
| 19 | Sliced spring onionsstep 18 | | Add them to the bowl.⏱ 10sResultCouscous salad vegetables |
| 20 | 15 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 21 | Flat-leaf parsleystep 20 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped parsley |
| 22 | Roughly chopped parsleystep 21 | | Add it to the bowl.⏱ 10sResultVegetables and parsley |
| 23 | 10 g | | Tear in the mint leaves.⏱ 15sResultVegetables and herbs |
| 24 | Vegetables and herbsstep 23 | | Tip the vegetables and herbs onto the couscous.⏱ 10sResultCouscous and vegetables |
| 25 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 26 | Lemonstep 25 |  | Squeeze in the juice.⏱ 20sResultCouscous salad with lemon |
| 27 | 3 tbsp | | Add the rest of the olive oil.⏱ 10sResultCouscous salad with oil |
| 28 | 1 pinch | | Add a pinch of pepper and toss everything together with the spoon.⏱ 30sResultCouscous salad |
| 29 | 100 g | | Crumble the feta over the top and serve. Keep any left over covered in the fridge for up to 1 day.⏱ 30sResultCouscous Salad |
| Total Time | 31 min | ||
| Nutrient | Per serving |
|---|---|
| 415kcal | |
| 12g | |
| 20g | |
| 5g | |
| 49g | |
| 5g | |
| 5g | |
| 592mg |
Couscous with cucumber, tomatoes, red pepper, spring onions, parsley, mint and lemon, topped with feta. Serves 4.
What you’ll doYou will soak couscous in hot water, fluff and cool it, then mix it with cucumber, tomatoes, red pepper, spring onions, herbs, lemon and olive oil and top with feta.