Mediterranean Couscous salad. It’s a recipe my best friend passed on to me close to 5 years ago, and it’s a keeper. It’s always at family gatherings and when I want a light meal. You can pair it with your favourite protein too.
Makes a very large serving, so adjust accordingly.. or just chip away at it as a side dish or main meal.
500 ml boiling water
2 Tablespoons chicken stock – plant based
50 grams unsalted butter
2 cups pitted olives
2 cups semi sun-dried tomatoes, pre- sliced into strips
1 can of sweet corn
1 can chick peas
250 grams feta cheese, crumbled
1 Cup flat leaf parsley, chopped finely
In a large bowl, add in your couscous, stock powder and boiling water. Cover with a plate to keep in the steam and allow to soak for around 5 minutes.
Cut the butter up into little cubes and fork through the couscous till melted away.
Add in all the ingredients, leaving the feta cheese till the mixture has cooled. Mix everything in by hand, because it’s fun and keeps the couscous fluffy. Enjoy!
You can add or take away whatever ingredient you want here. So long as the base is right… you can’t go wrong!