Greek-style meze salad
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
- 1 cup couscous
- ¾ teaspoon salt-reduced vegetable stock powder
- ⅓ cup soft pitted dates, chopped
- ¼ cup pitted olives, sliced
- ⅔ cup cooked beetroot, 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
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 138cal
-
Kilojoules 577kJ
-
Protein 3.7g
-
Total fat 3.4g
-
–Saturated fat 0.5g
-
Carbohydrates 24.5g
-
–Sugars 10.6g
-
Dietary fibre 3g
-
Sodium 276mg
-
Calcium 37mg
-
Iron 1.3mg
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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