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Ingredients

  • 1 cup Israeli couscous
  • 1 red capsicum, deseeded and diced
  • 3 spring onions, chopped
  • 1 cup whole kernel corn, cooked
  • 250ml bottle Eta Lite & Free Feta & Garlic Dressing
  • 8 cherry tomatoes, halved
  • 50g traditional feta

Method

1. Cook Israeli couscous in lightly salted rapidly boiling water for 8-10 minutes, until couscous is tender. Drain and rinse in cold water. Drain well and tip into a mixing bowl.

2. Add red capsicum, spring onions and corn. Add ½ cup Eta Lite & Free Feta & Garlic Dressing. Carefully mix couscous and vegetables together.

3. Spoon onto a serving platter. Place tomato halves on the salad and crumble feta over just before serving.

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