A light couscous salad with antipasti

A light salad for warm summer days

After a long day of fun in the sun, grabbing a plate of fast food will often feel like the most tempting alternative to cooking, washing up and tidying the kitchen. However, after devouring our hamburger and fries and feeling unpleasantly full, we often regret this decision. But what’s the best way of cooking a good alternative without going to a lot of trouble? Couscous salad is a great – and simple – idea for warm summer days.

Easy to make

Options for cooking on a campsite are limited and the kitchen is usually small. However, a couscous salad can be concocted where very little space is available.

Couscous salad recipe with antipasti

The recipe is calculated for four and can be served with additional vegetables if required. For an extra boost of vitamin C, for example, add another pepper.

Basic ingredients

800ml vegetable stock (3 cups)
400g couscous (1.5 cups)
200g feta
antipasti (e.g. olives, dried tomatoes)
raw vegetables (e.g. cucumbers, bell peppers)

For the sauce

2 tbsp. olive oil (if the antipasti are preserved in oil, use this oil instead)
1 tbsp. lemon juice
dried herbs
pepper and chilli powder

Method

1. Pour the vegetable stock over the couscous and let it sit until the liquid is absorbed (approx. 5 minutes).
   
2. Cut the antipasti, raw vegetables and feta into small pieces and mix into the couscous.
   
3. Mix a dressing of olive oil, lemon juice, herbs and spices into the salad.
   
4. Leave the salad to develop its flavours (approx. 10 minutes).
   
5. Enjoy.