Couscous Salad

 

This will serve 4 as a main meal or 6-8 as a side dish and takes about 30 minutes to prepare. I tend to make it on an evening and we eat it for lunch for the following 2 days.

Ingredients

  • 1 cup of couscous
  • 1 cup of boiling water
  • 1/2 cup chopped fresh parsley
  • 1 tbsp extra virgin olive oil
  • Freshly ground salt and black pepper
  • 200g cherry tomatoes halved or quatered
  • 1/2 small red onion diced
  • 2 large spring onions sliced
  • 16 pitted black olives sliced
  • 4 whole sun-dried tomatoes sliced
  • 200g feta crumbled
  • 1 large avocado diced
  • 4 cups/200-250g baby spinach

Method

  1. In a medium sized bowl mix together the couscous, boiling water, parsley, oil and salt and pepper. Leave for 5-10 minutes then stir well with a fork to fluff up the couscous
  2. In a large bowl mix together the rest of the ingredients except for the spinach, giving the the couscous another stir every so often to keep it fluffy and help it to cool down
  3. Once the couscous has cooled mix it well with the rest of the ingredients in the bowl and then stir in the spinach.

It can be stored in an airtight container in the fridge for 2-3 days.