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Couscous salad with avocado and feta

updated

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Ingredients for 2 servings:

  • 1 large avocado(s)
  • 2 tomatoes (egg)
  • 1 bell pepper(s), yellow
  • ½ onion(s)
  • ½ lemon(s), juice
  • 100 g feta cheese
  • 150 g couscous, preferably wholegrain, alternatively bulgur
  • some coriander leaves, fresh
  • a little olive oil
  • some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the couscous according to the package instructions. Finely chop the onion and cilantro leaves. Dice the avocado, tomatoes, bell pepper, and feta cheese. Mix everything together (the couscous can still be warm) and season with salt, lemon juice, and a little olive oil. If you don’t like cilantro at all, you can of course use parsley, but in my opinion, that changes the typical flavor of this dish considerably.

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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.

Couscous salad with avocado and feta

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