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Summer Couscous Salad
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Summer Couscous Salad

Ever wondered how to cook and serve Israeli couscous? This recipe has all the answers. We love the different tastes, textures and colours of this salad – it really is summer captured in a bowl!

Makes 4-6
Prep Time 15 minutes
Cook Time 10 minutes
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
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.
Step 2
2. Add red capsicum, spring onions and corn. Add ½ cup Eta Lite & Free Feta & Garlic Dressing. Carefully mix couscous and vegetables together.
Step 3
3. Spoon onto a serving platter. Place tomato halves on the salad and crumble feta over just before serving.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Israeli couscous
1 red capsicum, deseeded and diced
3 Spring onions, chopped
1 cup whole kernel corn, cooked
250 ml bottle Eta Lite & Free Feta & Garlic Dressing
8 cherry tomatoes, halved
50 g traditional feta
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