Chickpeas, bell pepper, spring onion, cucumber, garlic and fresh herbs. A vegetable salad full of colour and healthy vitamins! Together with timeless Kalamata olives and 100% Greek Feta from DODONI, this couscous salad will be a small Mediterranean feast on your plate.

Ingredients

  • DODONI Crumbled Feta
  • 1 and 1/4 cup of water
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 1 and 1/2 cup couscous
  • 1/4 cup lemon juice
  • 2 spring onions finely chopped
  • 1 bell pepper diced
  • 1/2 cucumber diced
  • 1/2 finely chopped red onion.
  • 1 clove of crushed garlic
  • 1 can chickpeas (400 grams)
  • 1/2 cup finely chopped parsley (plus a little extra for garnish)
  • 1/2 cup finely chopped mint leaves
  • 2 tbsp. finely grated lemon zest
  • 1 tsp. Tabasco
  • 1 tsp. ground cumin
  • 1 tsp. black pepper
  • Kalamata olives for garnish

Process

  1. Bring the water together with 2 tablespoons of olive oil and 1 tsp. of salt to a boil in a medium-sized saucepan.
  2. Remove the pan from the heat and stir in the couscous and lemon juice.
    Cover the pan and let stand until all moisture is absorbed (± 5 minutes).
  3. Meanwhile, cut the spring onions, bell pepper, cucumber, red onion, parsley and mint leaves. Grate the lemon zest and squeeze the garlic.
  4. Stir the couscous with a fork and put in a bowl.
    Add the remaining ingredients along with 1 tbsp. of olive oil.
    Stir gently. Garnish with olives and parsley.
  5. Sprinkle the crumbled Feta on top. You can serve the couscous salad both warm and at room temperature.

Tip: You can swap out the Crumbled Feta for cubed feta matured in oak barrels.