Veggie couscous salad with feta
9
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
The nutty flavours of the couscous and chickpeas are a perfect match for the sweet mini tomatoes, crunchy snow peas and salty crumbled feta.
Ingredients
Dry couscous
1 cup(s), (200g)
Chicken stock cube
1 individual
Zucchini
2 small, coarsley grated
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Snow peas
100 g, halved
Tomato(es)
200 g, (mini roma), quartered
Baby spinach
4 cup(s), (120g)
Reduced fat feta cheese
100 g, crumbled
Green shallot(s)
2 individual, thinly sliced
Olive oil
1 tbs
Vinegar
2 tbs, (white wine)
Instructions
1
Place couscous in a heatproof bowl. Crumble stock cube into a jug and add 1 cup (250ml) boiling water. Stir to combine. Add stock mixture to couscous. Cover and set aside for 5 minutes or until liquid is absorbed. Scrape with a fork to separate grains.
2
Add zucchini, chickpeas, snow peas and tomatoes. Arrange half the spinach on a platter. Top with couscous mixture, feta and shallots.
3
Whisk oil and vinegar in a small bowl. Drizzle dressing over salad and serve with remaining spinach.
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