Greek-style meze salad

Author: HFG staff

Photographer: HFG staff

Here's a quick and healthy salad bowl that can serve as a side or main course.

Serves: 6 (as a side) or 4 (as a main)

Time to make: 20 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 cup couscous
¾ teaspoon salt-reduced vegetable stock powder
⅓ cup soft pitted dates, chopped
¼ cup pitted olives, sliced
⅔ cup cooked beetrootbeetsX, diced
4 spring onions, chopped
¾ cup cherry tomatoes
½ yellow capsicum, diced
1 red onion, finely chopped
fresh mint sprigs, torn
juice 1 lemon
1 tablespoon extra-virgin olive oil

Instructions

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1 Put the couscous in a bowl. Mix the stock powder with 3/4 cup boiling water in a jug, then pour over the couscous, cover and leave for 5 min.

2 Fluff up the couscous with a fork, then add the dates, olives, beetroot, spring onions, tomatoes, capsicum, red onion and mint (reserving a few sprigs to garnish) and toss. Mix the lemon juice and oil together in a small jug or bowl, then toss through the salad and serve garnished with mint sprigs.

Serving suggestion

If making as a main meal for 4, serve with lightly toasted pittas and tzatziki.

Nutrition Info (per serve)

Calories 138 cal

Kilojoules 577 kJ

Protein 3.7 g

Total fat 3.4 g

Saturated fat 0.5 g

Carbohydrates 24.5 g

Sugar 10.6 g

Dietary fibre 3 g

Sodium 276 mg

Calcium 37 mg

Iron 1.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.