Warm Cous Cous, Vegetable And Feta Salad Recipe

Name: Warm Cous Cous, Vegetable And Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red pepper, deseeded and cut into quarters; 2 zucchini, thickly sliced; 2 garlic cloves; 2 tablespoons olive oil; 12 ounces couscous; 9 ounces cherry tomatoes, halved; 6 ounces feta cheese, crumbled; 12 basil leaves, finely shredded; 1 lemon, cut into wedges; For the dressing; 1 tablespoon white wine vinegar; 1 tablespoon basamic vinegar; 4 tablespoons olive oil; 1 lemon, juice; salt & freshly ground black pepper

Servings: persons

1 red pepper, deseeded and cut into quarters
2 zucchini, thickly sliced
2 garlic cloves
2 tablespoons olive oil
12 ounces couscous
9 ounces cherry tomatoes, halved
6 ounces feta cheese, crumbled
12 basil leaves, finely shredded
1 lemon, cut into wedges
For the dressing
1 tablespoon white wine vinegar
1 tablespoon basamic vinegar
4 tablespoons olive oil
1 lemon, juice
salt & freshly ground black pepper

1
Preheat the oven to 425u00b0F.
2
Place the peppers, zucchini and garlic cloves in a bowl with a little oil and stir to coat everything lightly. Tip into a roasting tin and roast for 30 minutes, until tender.
3
Meanwhile, pour 2 1/2 cups boiling water over the cous cous and leave to soak until all the water has been absorbed.
4
Remove the vegetables from the oven and discard the garlic cloves.
5
Place the peppers in a plastic bag, knot the end and leave for 10 minutes; then peel off the skin and cut the flesh into strips.
6
Place the couscous in a large serving bowl. Stir well to break up any lumps and add the warm vegetables, cherry tomatoes, feta and basil.
7
Toss together. Whisk all the dressing ingredients together and pour over.
8
Serve.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 red pepper, deseeded and cut into quarters, 2 zucchini, thickly sliced, 2 garlic cloves, 2 tablespoons olive oil, and more.

Yes, Warm Cous Cous, Vegetable And Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Cous Cous, Vegetable And Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions