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Summer Couscous Salad
Summer Couscous Salad

Summer Couscous Salad

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Cook Minutes 25 Min
Prep : 15 minutes Cook: 10 minutes
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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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1 serving
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 traditiol feta
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How do I make it ?
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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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