Mediterranean Couscous Salad

A colourful couscous salad that can be eaten as an accompaniment to a protein dish, or on it’s own as a light lunch.

Ingredients:

165g uncooked couscous

Boiling water (quantity as per pack instructions to prepare 165g of uncooked couscous)

2 tablespoons olive oil

4 tablespoons lemon juice

5g chopped fresh parsley leaves

5g chopped fresh basil leaves

1/2 teaspoon salt

1/2 red onion, finely diced

90g pitted olives - black and/or green

175g baby tomatoes, halved

125g diced cucumber

75g cubed Feta cheese

1 Avocado, sliced

Serves: 4

Prep Time: 45 Mins including chilling of couscous

Method:

Place the couscous in medium pan or dish that has a lid. Stir in the boiling water. Cover and allow to sit in warm place for 10 minutes. Remove lid and fluff with a fork.
Meanwhile, in a large mixing bowl, stir together dressing ingredients - oil, lemon juice, chopped herbs and salt.
Stir the onion and olives into the dressing mix.
Stir in couscous gently and mix well. Place in the fridge to chill for at least 1/2 hour.
When ready to serve, mix the tomatoes and cucumbers into the couscous mix. Top with the feta cheese and sliced avocado.