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Recipe for a quick couscous salad

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Couscous Salad with Chickpeas
Servings4 people

This recipe is ideal when you need a healthy meal very quickly. The couscous is ready extremely fast, and then you just need to mix in the ingredients and you have a meal on the table.

Recipe: Couscous salad with feta cheese

Extra info:Bell pepper provides vitamin C, cucumber provides valuable B-group vitamins as well as C and E, cress stimulates the stomach and organism, feta cheese provides protein, and couscous provides carbohydrates.

Extra tip:For a vegan version, replace the feta cheese with a vegan cheese.

Turbo tip:If you need it to be even faster, soak the couscous in cold broth the night before; it will swell that way too. Chop the vegetables beforehand, but only mix them in the morning.

Read also: Recipe for a vegan bulgur salad with ajvar and pomegranate

Photo by Sabine, meinhaushalt.at

Ingredients

Preparation

  1. First bring the vegetable stock to a boil, remove the pot from the heat, add the couscous and let it absorb for about 5 minutes.

  2. In the meantime, chop the bell pepper and cucumber.

  3. Mix the lemon juice with the olive oil and vinegar.

  4. Now mix the chopped vegetables into the couscous and season with salt and pepper.

  5. Crumble the feta over it and drizzle with the vinegar-lemon-oil.

  6. Sprinkle the cress over the salad.

  7. The salad is ready.

Tips & Notes

For a vegan version, replace the sheep's cheese with a vegan cheese. If you need it even faster, soak the couscous in cold stock the night before — it will swell that way, too. Chop the vegetables in advance, but only add them in the morning.

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