Tangy couscous salad
- Preparation and cooking time
- Cook:
- Easy
- Serves 4 as a side dish
Skip to ingredients
Showing items 1 to 3 of 6
- 300g couscousor bulgur wheat
- vegetable stock
- 2 courgettes
- 1 tbsp olive oil
- 100g feta cheesecrumbled
- 20g pack parsleychopped
- juice 1 lemon
Nutrition: per serving
- kcal269
- fat9g
- saturates4g
- carbs0g
- sugars3g
- fibre1g
- protein9g
- salt0.92glow
Method
step 1
Cook the couscous or bulgur wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
step 2
Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulgur wheat, then mix through the remaining ingredients. Serve at room temperature.
