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. 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.
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.
800ml vegetable stock (3 cups)
400g couscous (1.5 cups)
antipasti (e.g. olives, dried tomatoes)
raw vegetables (e.g. cucumbers, bell peppers)
Ingredients for the low-calorie sauce
2 tbsp. olive oil (if the antipasti are preserved in oil, use this oil instead)
1 tbsp. lemon juice
pepper and chilli powder
- Pour the vegetable stock over the couscous and let it sit until the liquid is absorbed (approx. 5 minutes).
- Cut the antipasti, raw vegetables and feta into small pieces and mix into the couscous.
- Mix a dressing of olive oil, lemon juice, herbs and spices into the salad.
- Leave the salad to develop its flavours (approx. 10 minutes).
Meal prepping: clever planning & cooking ahead
The best thing about a couscous salad besides the health aspect is that it’s also quick to make and stores well. Kept in a cool place, it will stay fresh for a long time and can be easily packed in a tupperware to take to the office or pool.