Tangy couscous salad
- Good Food team
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Serves 4 as a side dish
Easy
Cook: 10 mins
A star rating of 4.7 out of 5.68 ratingsRate
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Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes
Healthy
Vegetarian
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Pesto lamb chops
A star rating of 3.4 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g couscous
or bulgur wheat
-
vegetable stock
-
2 courgettes
-
1 tbsp olive oil
-
100g feta cheese
crumbled
-
20g pack parsley
chopped
-
juice 1 lemon
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Nutrition: per serving
-
kcal269
-
fat9g
-
saturates4g
-
carbs0g
-
sugars3g
-
fibre1g
-
protein9g
-
salt0.92g
low
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Method
-
step 1
Cook the couscous or bulgur wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
-
step 2
Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulgur wheat, then mix through the remaining ingredients. Serve at room temperature.
Recipe from Good Food magazine, May 2006
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A star rating of 4.7 out of 5.68 ratings
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