Couscous summer salad

Name: Couscous summer salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2 Servings
Ingredients: 5.5 oz couscous; 1 onion; 1 clove garlic; 5 tbsp olive oil (divided); 2 tsp tomato paste; 1 cup water; 9 oz cherry tomatoes; 3.5 oz arugula; 1 oz basil; 3 tbsp black olives; 4.5 oz feta; 0.5 lemon (juice); salt; pepper

Based on 70 ratings

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Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

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

Utensils

frying pan
cutting board
knife
large bowl

How-To Videos

Nutrition per serving

Cal
668

Protein
15 g

Fat
60 g

Carb
15 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.