I just love the freshness of this couscous salad. It has a real summer vibe to it so it’s a perfect side dish at your next BBQ. It is also delicious served alongside roast lamb. It can be prepared well in advance so is perfect for entertaining. I really like the texture of Israeli couscous in this recipe; however, any couscous will work.
PREP TIME: 10 MINUTES
COOKING TIME: 10 MINUTES
SERVES: 4
INGREDIENTS
1 cup (165g) Israeli (pearl) couscous
2 cups (240g) frozen peas
½ cup roughly chopped mint leaves
2 tsp finely grated lemon rind
2 tbsp lemon juice
80g feta, crumbled
1 tbsp olive oil
METHOD
Cook the couscous in a large saucepan of boiling water according to the packet instructions, until tender.
Drain and rinse under cold water to cool.
Cover peas in boiling water for 5 minutes to thaw, then drain and rinse under cold water to cool.
Place couscous and peas into a large bowl.
Add the remaining ingredients.
Season with salt and pepper to taste and toss well.
Refrigerate until ready to serve.
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