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Photo of Vegie couscous salad with feta by WW

Vegie couscous salad with feta

10
8
8
SmartPoints® value per serving
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

Chickpeas, canned, rinsed, drained

1 can(s), 400g size can, (1 x 400g can)

Snow peas

100 g, halved

Tomato(es)

200 g, (mini roma), quartered

Baby spinach leaves

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.

Notes

You can use vegetable stock or boiling water instead of chicken stock if you want a vegetarian meal.

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