Roasted tomato, feta and couscous salad

Author: HFG staff

Photographer: HFG staff

Serve this Mediterranean inspired vegetarian salad of roasted tomato, feta and couscous on its own or as a side.

Serves: 4

Time to make: 30 mins

Hands-on time: 5 mins

Ingredients

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2 cups mixed cherry and small vine tomatoes, halved
2 tablespoons extra-virgin olive oil
2 cups pearl couscous
juice 1 lemon
120g reduced-fat feta, crumbled
large handful fresh basil

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Put the tomatoes on a baking sheet, drizzle with 1 tablespoon of the oil and season with black pepper. Roast for 25 min, then set aside to cool.

2 Meanwhile, cook the couscous according to the pack instructions. Drain, then tip into a mixing bowl and stir through the lemon juice and remaining oil. Leave to cool to room temperature.

3 Gently stir the roasted tomatoes, crumbled feta and basil through the couscous, then sprinkle with pepper to serve.

Nutrition Info (per serve)

Calories 299 cal

Kilojoules 1251 kJ

Protein 11.7 g

Total fat 10.3 g

Saturated fat 4.1 g

Carbohydrates 42.7 g

Sugar 3.9 g

Dietary fibre 3 g

Sodium 551 mg

Calcium 135 mg

Iron 1.7 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.