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Feta and Beetroot Couscous Salad

Name: Feta and Beetroot Couscous Salad
Prep time: 5 min
Cook time: 10 min
Yield: 2
Ingredients: 120g couscous (uncooked weight); 150ml boiling water; grated zest and juice of 1 orange; 3 tsps olive oil; 4 spring onions (thinly sliced); 100g cooked beetroot, diced; 60g feta cheese, crumbled; a handful of parsley or mint, chopped; freshly ground black pepper

Vegetarian

This salad can be made in advance and keeps well in the fridge for 2-3 days. It's perfect for packed lunches or an early summer picnic.

Preparation Time	5mins
Cooking Time	10mins
Level	Easy
Serves	2
Bites	1.5

Ingredients

120g couscous (uncooked weight)

150ml boiling water

grated zest and juice of 1 orange

3 tsps olive oil

4 spring onions (thinly sliced)

100g cooked beetroot, diced

60g feta cheese, crumbled

a handful of parsley or mint, chopped

freshly ground black pepper

Method

Put the couscous in a bowl and pour the boiling water over it. Cover and leave for at least 10 minutes until it swells and absorbs the liquid.

Fluff up the couscous with a fork and stir in the orange zest and juice and olive oil. Add the spring onions, beetroot, feta and herbs, folding them in gently.

Check the seasoning – you probably won’t need any salt as the feta is quite salty. Serve immediately or leave to cool and store in an airtight container in the fridge.