Tangy couscous salad

Tangy couscous salad

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(46 ratings)

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Cooking time

Cook: 10 mins

Skill level

Easy

Servings

Serves 4 as a side dish

Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition

kcalories
269
protein
9g
carbs
0g
fat
9g
saturates
4g
fibre
1g
sugar
3g
salt
0.92g

Ingredients

  • 300g couscous or bulghar wheat
  • vegetable stock
  • 2 courgettes
  • 1 tbsp olive oil
  • 100g feta cheese, crumbled
  • 20g pack parsley, chopped
  • juice 1 lemon

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Method

  1. Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
  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 bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.

Recipe from Good Food magazine, May 2006

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Comments

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ellenvm's picture
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Great as a main - I added some chickpeas and sliced olives and it's a firm favourite!

lizzyh's picture
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oops forgot to rate it.

lizzyh's picture
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Delicious - took minutes to make and generous portions (very useful given I kept eating it whilst making the rest of the dinner!).

emma1983collett's picture

Really easy and quick to make. Made with yellow pepper instead of courgette and was a lovely side dish. Will make again!

heathereilbeck's picture
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Really easy and very tasty on it's own or along side any meat and salad. The left overs even tasted good for breakfast the next morning! Will be making again and again.

lostkat's picture
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Very tasty, simple side dish. I've made it with roasted peppers too because I'd run out of courgette.

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