Greek-style meze salad
- 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
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.
If making as a main meal for 4, serve with lightly toasted pittas and tzatziki.
Nutrition Info (per serve)
Total fat 3.4g
–Saturated fat 0.5g
Dietary fibre 3g
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