Tuesday, 5 June 2012


Couscous is such a simple thing to make, you don't need fancy steamers or special cooking devices, just a bowl and some hot water.  It doesn't have a strong taste so it's great for adding flavours to.  I often make it with some piri piri seasoning or a little ground cumin and coriander.

This salad is a twist on the traditional greek salad.  It's easy to transport for picnics and the perfect accompaniment for barbecues this summer.

I've also made Tzatziki to go with it, all you need now are a couple of kofta kebabs from the barbecue and you're good to go.

200g Couscous
350ml Hot Chicken Stock
1 tbsp Olive oil
1 tbsp Lemon Juice
1 tsp Dried Thyme
Small Bunch Fresh Mint
6 Cherry Tomatoes
1/3 Cucumber
200g Feta Cheese
1 Small Red Onion
Black/Green Olives


200g Greek Yoghurt
Small Bunch Fresh Mint
1/3 Cucumber
1 tbsp Lemon Juice
Salt & Pepper

Put the couscous in a bowl and add the dried thyme.  In a jug add the olive oil and lemon juice to the stock and pour over the couscous.  Leave this to stand for 5 minutes to absorb the liquid.

While you are waiting, cut the cucumber into chunks and the tomatoes into quarters.  Cut the feta cheese into cubes and chop the mint finely.  Cut the onion in half then slice very thinly.

Once the stock has soaked in, fluff the couscous with a fork to break it up and leave to stand till it has cooled completely.  Once cooled you can add the remaining ingredients to make your salad.  Stir them all in with a fork till everything is evenly distributed.

To make the tzatziki, chop the mint finely and add to the yoghurt along with the lemon juice.  Peel the cucumber and slice it lengthways.  Use a spoon to scoop out the seeds from the middle.  This will stop it from adding extra liquid and making your tzatziki watery.  Chop the cucumber into small pieces and stir through the yoghurt.  Season to taste and serve with the couscous.

1 comment:

  1. This has most definately been bookmarked. Such a novel idea to combine greek salad & couscous!