An easy to make couscous salad with feta cheese and creamy avocado. It’s fulfilling, it’s crunchy, healthy and delicious! What else you need? Oh, one more thing! You can serve it as a side dish or on its own as a light lunch meal.
Couscous is like past’s little brother or sister. It deserves a little bit more respect and love from everyone. But what exactly is couscous? Simply put, it is tiny granules (depends on type) of flour mixed with a small amount of water. So it is pasta, not a grain like many thinks. When I was reading about couscous on different sites, I noticed that people ask if it’s gluten-free. And the answer is NO! It’s made of durum wheat aka pasta whet. Therefore it is NOT GLUTEN – FREE!
To be honest, I find the taste of couscous pretty blank so when I cook it I season it well or add something extra. Like in this recipe! I added salt, olive oil, and a generous amount of tomato souse. I picked up this idea from one countryside café that I visited last summer. They served it with steamed broccoli. The dish itself looked very sad, but couscous tasted so good, so I decided to replicate it in this recipe.
THIS IS HOW YOU MAKE THIS SUPER DELICIOUS COUSCOUS SALAD WITH FETA AND AVOCADO:
First, you need to place the couscous in a 6-inch saucepan or a bowl, add the tomato sauce, ½ tablespoon of olive oil and salt to taste. Then, pour over 200g of boiling water, mix everything with a spoon, cover with a plate or a lid and set aside for 5-7 minutes.
Open the lid and fluff the couscous with a fork. Allow it to cool a little bit.
Then you need to place all vegetables, greens, feta cheese, avocado and the couscous in a big salad bowl.
Pour apple cider vinegar and the rest of olive oil over the salad. Add salt and freshly ground pepper to taste. Toss everything together to coat with the dressing.
And here you have, a super nutritious salad that I, personally, can eat almost every day. No kidding! You should try it yourself, and tell me what you think in the comment section below!
COUSCOUS SALAD WITH FETA AND AVOCADO
- 150 g cherry tomatoes cut in halves
- 300 g cucumber diced
- 1 medium yellow bell pepper diced
- 2 green onions diced
- 70 g spinach leaves
- 200g feta cheese or salad cheese cut in cubes
- 130 g couscous
- 100 g tomato sauce
- 1½ olive oil
- 1 tablespoon apple cider vinegar
- Sea salt
- Freshly ground black pepper
- Place the couscous in a 6-inch saucepan or a bowl, add the tomato sauce, ½ tablespoon of olive oil and salt to taste. Pour over 200g of boiling water, mix everything with a spoon and cover with a plate or a lid. Set aside for 5-7 minutes.
- Open the lid and fluff the couscous with a fork. Allow it to cool a little bit.
- Place all veggies, greens, feta cheese, avocado and the couscous in a big salad bowl.
- Pour apple cider vinegar and the rest of olive oil over the salad. Add salt and freshly ground pepper to taste. Toss everything together to coat with the dressing.
- Gluten-free option. As I mentioned above, couscous is similar to pasta. Therefore it’s not gluten-free. But you can make this salad gluten-free by replacing couscous with quinoa that has a gluten-free label on the package!!! Quinoa easily contaminated by gluten-containing grains in the field, and during transport, milling and packaging, that’s why you need quinoa with gluten-free label on a package.
- Can I make this salad vegan? Sure, you can! Omit feta cheese or replace it with 200g pressed tofu. To make tofu more flavorful, cut it into cubes, and marinate overnight. For marinade use 60g olive oil, 1 teaspoon apple cider vinegar, ½ teaspoon dried oregano, ½ teaspoon dried basil, 1 teaspoon salt, and a pinch freshly ground pepper.
SHARING IS CARING