Couscous summer salad

Couscous summer salad

Based on 73 ratings
Klärchen

Klärchen

Community member

"Four-year-old Fritz loves this juicy couscous. It is particularly tasty and quick to prepare on warm summer days."

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
150 g
couscous
1
onion
1 clove
garlic
5 tbsp
olive oil (divided)
2 tsp
tomato paste
200 ml
water
250 g
cherry tomatoes
100 g
arugula
30 g
basil
3 tbsp
black olives
125 g
feta
½
lemon (juice)
salt
pepper
MetricImperial

Utensils

frying pan, cutting board, knife, large bowl

How-To Videos

how-to-cut-tomatoes

How to cut tomatoes

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal668
Protein15 g
Fat60 g
Carb15 g
  • Step 1/3

    • 1 onion
    • 1 clove garlic
    • 2 tbsp olive oil
    • 2 tsp tomato paste
    • 150 g couscous
    • 200 ml water
    • frying pan
    • cutting board
    • knife

    Dice onion. Finely slice garlic. Fry onion and garlic in part of the olive oil for approx. 5 min. on medium heat. Stir in tomato paste and fry briefly. Add couscous, pour in boiling water, and set aside to soak and cool down.

  • Step 2/3

    • 250 g cherry tomatoes
    • 100 g arugula
    • 30 g basil
    • 3 tbsp black olives
    • 125 g feta

    Quarter tomatoes. Chop arugula roughly, and basil finely. Quarter olives. Crumble feta.

  • Step 3/3

    • ½ lemon (juice)
    • 3 tbsp olive oil
    • salt
    • pepper
    • large bowl

    Season couscous with salt, pepper, lemon juice, and remaining olive oil. Add tomatoes, olives, basil and half of the arugula, and combine. Place salad on top of the remaining arugula. Top with crumbled feta.

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