Couscous Salad with Red Onion and Feta

23/05/2020

Simultaneously sweet, salty and tangy, this salad relies on wholewheat couscous for its fluffy base. What's the difference between this and regular couscous? Wholewheat couscous is higher in fibre, easier to digest and in our eyes a winner, so pile it high!

Serves: 2

Prepare: 5 minutes

Cook: 20-25 minutes

Ingredients:

  • 80g wholewheat couscous
  • 1 tbsp olive oil
  • 1 red onion, peeled and sliced
  • 50g wild rocket leaves
  • 1 tbsp extra-virgin olive oil
  • 2 tsp balsamic vinegar
  • 1 ½ tbsp sunflower seeds, toasted
  • 80g feta cheese

1. Tip the couscous into a bowl and cover with 125 ml boiled water. Cover the bowl tightly with cling film and leave to swell for 5-10 minutes.

2. Meanwhile, heat the oil at a medium-low heat and cook the onion slowly, stirring occasionally, for 15 minutes until soft and partially caramelised.

3. Break up the couscous by raking it with a fork and then rubbing it between your hands.

4. Using a fork, stir through the extra virgin olive oil, balsamic vinegar, onion and sunflower seeds. Crumble in the feta, add the rocket leaves, season to taste, stir through and serve.

Tip: Rubbing the couscous between your hands after soaking works out any lumps and guarantees fluffiness.

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