Middle Eastern couscous with feta
Light and refreshing, this new take on Greek salad goes well with pastry-based dishes, such as the tomato tart and sharing sausage roll.
Serves 4 • Ready in 25 mins
200g giant couscous
2tbsp each chopped fresh parsley and mint
6tbsp French dressing juice ½ lemon
400g can chickpeas, rinsed and drained
¾ cucumber, chopped
2 tomatoes, chopped
2 cooked beetroot, chopped 6 radishes, chopped
100g feta cheese, broken into pieces
4tbsp pomegranate seeds
2tbsp olive oil mint leaves, to garnish
1 Cook the couscous in boiling water for 6-8 mins until tender. Drain, rinse under cold water and drain again.
2 Tip the couscous into a large bowl, add the chopped parsley and mint, French dressing, lemon juice and chickpeas and stir to mix.
3 Scatter the cucumber, tomatoes, beetroot, radishes, feta and pomegranate seeds over the top. Drizzle over the olive oil, season with freshly ground black pepper and top with mint leaves.
Per serving: 230 cals, 10g fat,
2g sat fat, 26g carbs