• 1 cup pearl couscous
  • ⅓ cup Eta Caramelised Onion Dressing
  • 10 cherry tomatoes, halved
  • ½ telegraph cucumber, sliced lengthwise and cut into chunks
  • ½ red capsicum, deseeded and sliced
  • ½ yellow capsicum, deseeded and sliced
  • 1 avocado, diced
  • ¼ cup pitted black olives (optional)
  • ½ x 120g bag salad leaves
  • 50g feta (optional)
  1. Cook pearl couscous according to packet directions. Rinse in cold water and drain well. Put into a mixing bowl and stir through Eta Caramelised Onion Dressing and set aside to cool for 10 minutes to allow the couscous to absorb the dressing flavours.
  2. Add cherry tomatoes, cucumber, red and yellow capsicums and avocado and olives if wished. Toss to mix through the couscous.
  3. Place salad leaves on a serving platter or in a bowl. Spoon over the prepared salad. Scatter over crumbled feta before serving if wished.

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Reviews (1)

Debbie Carroll's Review | Rating

Made this last weekend. Everyone loved it, will definitely be on the menu again!