Couscous Salad with Feta Cheese

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I created this recipe as a variation of a couscous salad from the LEON recipe book, but with fewer ingredients, so that I could speed up the preparation time. I never knew what to do with feta apart from a Greek salad and this makes a great alternative. The mint, chilli and the lemon really add ‘bite’ to the feta cheese.

FETA CHEESE has numerous probiotics, which are beneficial to maintaining the balance of healthy bacteria within the body. It is an excellent source of calcium and protein.

MINT is a wonderful herb, whether fresh or dried, as it is very effective in aiding digestion. It is an antispasmodic, helping to ease any pain caused by indigestion. Add it to salads, as a garnish or simply diffuse it in hot water to drink as a tea.

Serves 2
115g (4oz) couscous * 125ml (4 floz) hot water * 1 tsp tomato purée * ½ lemon, juice and rind * 1 tbsp olive oil * 8 cherry tomatoes, quartered * ½ cucumber, finely chopped * 1 red onion, finely chopped * 1 red chilli, deseeded and finely chopped, optional * large handful mint, finely chopped * large handful parsley, finely chopped * salt and freshly ground black pepper * 115g (4oz) feta cheese, cut into cubes

Put the couscous in a large bowl and add the hot water and tomato purée. Stir well, cover with cling film and set aside for 5 minutes. Fluff up the couscous with a fork to break up any lumps. Add the lemon juice, lemon rind and oil, stir well.

Cover in cling film again and leave to one side to allow the flavours to blend. Put all of the vegetables into a bowl, add the mint and parsley. Mix the vegetables into the couscous with some salt and pepper. Serve onto plates, placing the feta cheese on top.

Couscous Salad with Feta Cheese

My SUCCESSFUL LIFE BALANCE book contains practical advice to lead a balanced and healthy life – for mind, body and soul.

I have included very simple family recipes, which will provide you with nutritious food.

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