Couscous Salad with Feta, Olives and Lemon-Garlic Dressing

What you need

• 150 g (3/4 cup) instant couscous, dry
• 1 small cucumber, about 150 g (5 oz), diced
• 200 g (7 oz) cherry tomatoes, halved
• 1 small red bell pepper, diced
• 1/2 small red onion, finely diced
• 60 g (2 oz) black olives, pitted and sliced
• 25 g (1 oz) flat-leaf parsley, leaves roughly chopped
• 100 g (3 1/2 oz) feta, crumbled
• 4 tbsp extra-virgin olive oil
• 1 lemon, juiced, about 3 tbsp
• 1 clove garlic, grated
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Put the couscous in a heatproof bowl and pour over 200 ml of boiling water. Cover tightly and leave for 5 min.

2. 2

   Fluff the couscous with a fork to break up any clumps, then spread it out and let it cool for 10 min.

3. 3

   Whisk the oil, lemon juice and garlic with the salt and pepper in a small bowl until the dressing thickens slightly.

4. 4

   Dice the cucumber, pepper and onion. Halve the tomatoes, slice the olives and chop the parsley.

5. 5

   Add the vegetables, olives and parsley to the couscous and toss.

6. 6

   Pour the dressing over and toss until every grain is coated.

7. 7

   Fold in the feta last so it stays in chunks. Taste, then add more salt, pepper or lemon juice if needed.

8. 8

   Serve right away, or chill for up to 3 days. Check the seasoning again before serving cold.

Imported from kaynutrition.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.