Roasted tomato, feta and couscous salad
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
- 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
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Instructions
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.
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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
