Based on a traditional Greek salad, in this yummy recipe, couscous, cucumber, tomatoes, peppers, olives and feta are tossed in a zingy vinegar and oregano dressing. Serve alongside grilled chicken or as it is for a filling meal.
- 500g couscous
- 300g cherry tomatoes
- 150g pitted green olives
- 1 medium cucumber
- 1 green pepper
- Small handful freshly chopped parsley
- 220g feta cheese
- 6 tbsp. extra-virgin olive oil
- 4 tbsp. red wine vinegar
- 1 tsp. dried oregano
- 1/2 tsp. each salt and pepper
Cover couscous with boiling water and leave to sit for ten minutes to fluff up. Meanwhile, prepare the veg. Chop the tomatoes. Scoop the seeds out of the cucumber and finely chop. Slice the pepper in half and remove the seeds and pith, then dice. Crumble the feta. Whisk together the oil, vinegar, oregano, salt and pepper.
When the couscous is fluffy, add the veggies and the dressing and toss to coat. Add the feta. Serve warm or cold.