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Mediterranean couscous salad


Ingredients 9
Servings 4
Time 00:15


  • 250
  • 45
    olive oil
  • 1
    brinjal, sliced
  • 1
    red pepper, cut into thick strips
  • 1
    green pepper, cut into thick strips
  • 10
    black olives, sliced off the pips
  • 50
    flaked almonds, roasted
  • 100
    feta cheese, crumbled
  • squeeze of lemon juice


Cook the couscous according to the packet instructions. Stir in the olive oil.

Sprinkle the brinjal slices with salt and leave to drain in a sieve for about 15 minutes.

Rinse and pat dry, then brush the brinjal and peppers with olive oil and cook under the grill or on a griddle pan until soft and tender.
Cut the vegetables into chunks and mix into the couscous with the olives.

Serve warm on a platter, sprinkled with almonds, feta cheese and a squeeze of lemon juice.

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