Tangy couscous salad
Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes
- Cook: 10 mins
- Serves 4 as a side dish
- Easy
Ingredients
- 300g couscous or bulghar wheat
- vegetable stock
- 2 courgettes
- 1 tbsp olive oil
- 100g feta cheese, crumbled
- 20g pack parsley, chopped
- juice 1 lemon
Method
-
Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
-
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 bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.
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