Couscous summer salad

Couscous summer salad

20 ratings

Klärchen


„Four-year-old Fritz loves this juicy couscous. It is particularly tasty and quick to prepare on warm summer days. Want to share your own recipe? Send it to community@kitchenstories.io“

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g
couscous
1
onion
1 clove
garlic
5 tbsp
olive oil (divided)
2 tsp
tomato paste
200 ml
water
250 g
cherry tomatoes
100 g
arugula
30 g
basil
3 tbsp
black olives
125 g
feta
½
lemon (juice)
salt
pepper
Metric
Imperial
  • 150 g couscous
  • 1  onion
  • 1 clove garlic
  • 5 tbsp olive oil (divided)
  • 2 tsp tomato paste
  • 200 ml water
  • 250 g cherry tomatoes
  • 100 g arugula
  • 30 g basil
  • 3 tbsp black olives
  • 125 g feta
  • ½  lemon (juice)
  • salt
  • pepper

Utensils

  • frying pan
  • large bowl
  • cutting board
  • knife

Nutrition per serving

Cal
668
Protein
15g
Fat
60g
Carb
15g

Step 1/3

  • 1 onion
  • 1 clove garlic
  • 2 tbsp olive oil
  • 2 tsp tomato paste
  • 150 couscous
  • 200 ml water
  • frying pan
  • cutting board
  • knife

Dice onion. Finely slice garlic. Fry onion and garlic in part of the olive oil for approx. 5 min. on medium heat. Stir in tomato paste and fry briefly. Add couscous, pour in boiling water, and set aside to soak and cool down.

Step 2/3

  • 250 cherry tomatoes
  • 100 arugula
  • 30 basil
  • 3 tbsp black olives
  • 125 feta

Quarter tomatoes. Chop arugula roughly, and basil finely. Quarter olives. Crumble feta.

Step 3/3

  • ½ lemon (juice)
  • 3 tbsp olive oil
  • salt
  • pepper
  • large bowl

Season couscous with salt, pepper, lemon juice, and remaining olive oil. Add tomatoes, olives, basil and half of the arugula, and combine. Place salad on top of the remaining arugula. Top with crumbled feta.