Do you go into cafés and see amazing salads that you want to replicate at home? This is one of them. Here’s our fresh take on a Greek Salad with an avocado and pearl couscous twist.
½ telegraph cucumber, sliced lengthwise and cut into chunks
1 avocado, diced
½ red capsicum, deseeded and sliced
½ yellow capsicum, deseeded and sliced
¼ cup pitted black olives (optional)
½ x 120g bag salad leaves
50g feta (optional)
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
Cook pearl couscous according to packet directions. Rinse in cold water and drain well. Put into a mixing bowl and stir through Eta Caramelised Onion Dressing. Set aside for 10 minutes to allow the couscous to absorb the dressing flavours.
Step 2
Add cherry tomatoes, cucumber, avocado, red and yellow capsicums and olives, if wished. Toss to mix through the couscous.
Step 3
Place salad leaves on a serving platter or in a bowl. Spoon over the couscous mixture. Scatter over crumbled feta before serving.
Tips
This recipe gets the Healthy Pick for Light Meals and Sides.
What do I need?
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1
1 cup pearl couscous
2
⅓ cup Eta Caramelised Onion Dressing
3
10 cherry tomatoes, halved
4
½ telegraph cucumber, sliced lengthwise and cut into chunks