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Couscous salad

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Ingredients for 6 servings:

  • 250 g couscous, prepared according to package
  • 200 g sheep’s cheese
  • 200 g chickpeas, can
  • ½ cucumber(s)
  • 10 cocktail tomatoes
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 1 bunch of spring onions
  • salt and pepper
  • Vinegar
  • olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Prepare couscous according to the package and let it cool. Finely dice the feta cheese, cherry tomatoes, spring onions, and cucumber (I remove the flesh from the cucumber first, as otherwise the salad would be too watery). Strain the chickpeas, mix with the other ingredients, and fold in the cooled couscous. Season with salt, pepper, vinegar, and olive oil. Other: We usually have couscous salad when we’re having a barbecue. I also like to eat it with grilled chicken fillet. 1 hour rest time = time to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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