John Myers
Mediterranean Couscous Salad
The perfect mediterranean couscous salad recipe with a picture and simple step-by-step instructions.
- 200 g Couscous
- 1 piece Red pepper
- 1 piece Yellow pepper
- 1 piece Zucchini
- 20 piece Black greek pitted olives
- 100 g Feta cheese
- 100 g Frozen peas
- 1 piece Spring onion
- 3 Stalk Parsley
- 3 tbsp Olive oil
- 1,5 tbsp White balsamic vinegar
- 0,5 tsp Sea-Salt
- The first thing to do is put on a saucepan with 250 ml of water. When it boils, add the couscous, turn off the hob and let the couscous soak with the covers closed.
- Remove the core and seeds from the washed peppers, then cut them into cubes about one centimeter in size. The washed zucchini also cut into one-centimeter cubes. Place a pan on your hob and set it to maximum power. When the pan is hot, add a little olive oil and spicy the zucchini and peppers. As soon as the vegetables have taken some color, add the peas and turn off the hob.
- When the vegetables have cooled down a bit, put them in a large enough bowl. Make sure that you also get all the liquid that is in the pan in the bowl. There’s a lot of taste in there. Halve the olives, cut the spring onions into fine rings and add both to the bowl.
- Take the lid off the couscous and loosen it with a fork until it is really grainy again and there are no more lumps. Then, when it is no longer hot, you can also add it to the bowl.
- Cut the feta cheese into one-centimeter cubes, finely chop the washed parsley and put both in the bowl.
- Season the salad with the remaining olive oil, balsamic vinegar and sea salt. Season again to taste and serve.
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