Courgette and Couscous Salad

clock 10 minutes + 10 minutes bowl Serves 2

Ingredients

  • 1/2 cup couscous
  • 1/2 cup boiling water
  • 2 courgettes, thickly sliced
  • 2 red capsicums, cut into 3cm pieces
  • 1 red onion, cut into 3 cm pieces
  • 1/4 cup feta
  • 1 Tbsp olive oil
  • 2 tsp finely grated lemon rind, plus 2 tsp lemon juice
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Method

  • 1. In a medium bowl, combine couscous and boiling water, cover and stand for 5 minutes, fluff with a fork occasionally.

  • 2. On a heated, oiled grill plate, cook courgette, capsicum and onion for 2 minutes each side, or until tender and browned.

  • 3. In a medium bowl, combine the couscous, grilled vegetables, crumbled feta, olive oil, rind and lemon juice.

  • 4. Transfer to a large plate and serve.

  • Helpful Tip:

  • Feta can dry out quickly when removed from its brine, so it's important to keep it stored in the brine in a storage container and in the refrigerator. Use within 3-5 days of purchase.

  • PER SERVE

  • • Energy 1549Kj • Protein 18g • Total Fat 9g • Saturated Fat 2g • Carbohydrates 49g • Sugars 15g • Sodium 417mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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