Couscous summer salad
Based on 73 ratings
"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 chop green herbs
How to prepare garlic
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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