Monday, September 28, 2009

Lemon and feta couscous salad

Ingredients (serves 6)

500g couscous
2 cups boiling water
1 lemon, thickly sliced
2 teaspoons salt
1/4 cup lemon juice
2 Lebanese cucumbers, chopped
1 large tomato, chopped
1/3 cup pitted green olives, chopped
170g rocket leaves, trimmed
100g reduced-fat feta cheese, crumbled


1. Place couscous in a heatproof bowl. Add boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains.

2. Place lemon in a saucepan. Cover with cold water. Add salt. Bring to the boil over medium-high heat. Cook for 5 minutes or until soft. Drain. Finely chop.

3. Add lemon, lemon juice, cucumber, tomato and olives to couscous. Stir to combine. Serve with rocket and feta.

Super Food Ideas - March 2008, Page 34
Recipe by Michelle Noerianto

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