Couscous summer salad
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 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 |
Metric
Imperial
Utensils
- frying pan
- cutting board
- knife
- large bowl
Nutrition per serving
Cal
668
668
Protein
15 g
15 g
Fat
60 g
60 g
Carb
15 g
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.
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