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Tangy couscous salad

Tangy couscous salad

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A star rating of 4.7 out of 5.62 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4 as a side dish

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

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal269
fat9g
saturates4g
carbs0g
sugars3g
fibre1g
protein9g
low insalt0.92g
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Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, May 2006

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Overall rating

A star rating of 4.7 out of 5.62 ratings
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