Name: Summer Couscous Salad
Prep time: 15 min
Cook time: 10 min
Yield: Makes 4-6
Cuisine: Mediterranean
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

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!

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Makes 4-6

Prep Time 15 minutes

Cook Time 10 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.