I found this super quick to make couscous salad with feta recipe on the BBC Good Food website. I had a new bag of couscous in the cupboard and some feta left over from other recipes and was looking for some inspiration. The addition of pesto really appealed so decided to give it a try.
The pesto flavour throughout the salad is delicious along with the salty hits of feta and the fresh crunch from the cucumber, peppers and spring onions.
It's a great dish to serve at a buffet, at a BBQ or to take on a picnic. Leftovers are great to enjoy for lunch too.
Tips
- I normally use green pesto, however, try it with red pesto for a change.
- This couscous salad with feta recipe is easily adapted if you're cooking for less or more people.
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I could eat Greek food any time of the year, but most especially in the Summer months...the greek salad and orzo salad with feta are 2 of my absolute favourites!! The recipes offer a delicious mix of healthy, satisfying meals with a timeless appeal. The emphasis on fresh ingredients, olive oil, and herbs makes Greek food not only delicious but also nutritious.
How to make this Couscous Salad with Feta
Ingredients
- 100g couscous
- 200ml vegetable stock
- 2 spring onions
- 1 pepper, any colour
- 0.5 cucumber
- 50g feta cheese, cubed
- 2 tbsp pesto (see Tips)
- 2 tbsp pine nuts, to serve
Instructions
- Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed.
- Meanwhile, slice the spring onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, stir in the feta, then transfer to a serving bowl and sprinkle over the pine nuts, to serve.
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Couscous Salad with Feta
Ingredients
- 100 g (3.5 oz) couscous
- 200 ml (⅞ cup) vegetable stock
- 2 spring onions
- 1 pepper any colour
- 0.5 cucumber
- 50 g (1.8 oz) feta cheese cubed
- 2 tbsp pesto see Notes
- 2 tbsp pine nuts to serve
Instructions
- Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed.
- Meanwhile, slice the spring onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, stir in the feta, then transfer to a serving bowl and sprinkle over the pine nuts, to serve.
Notes
- I normally use green pesto, however, try it with red pesto for a change.
- This couscous salad with feta recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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