Summary
| Prep Time | 40 mins |
| Cook Time | 5 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
Ingredients- 500 g couscous
- 500 ml vegetable stock
- 20 small cherry tomato (s)
- 2 large bell peppers, yellow and orange
- 6 small cucumber (s)
- 2 packs feta cheese, 00 g each
- 2 packs herbs, mixed, frozen or fresh
- 200 g pine nuts
- 700 g ajvar
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar, lighter
Print Recipe
Pin Recipe Instructions
- Pour the hot broth over the couscous in a large saucepan or bowl and let it soak for about 2 minutes. Then loosen up with a fork.
- Roast the pine nuts in a pan until golden.
- Meanwhile, cut tomatoes, cucumber, bell pepper and feta into small pieces or cubes and add to the couscous in the saucepan. Add ajvar, herbs and roasted pine nuts as well. Mix everything well. Pour the olive oil and white balsamic vinegar over it, stir and season with salt and pepper.
- Goes very well with grilled food and always goes down well.
- The salad is very easy to prepare and will last for several days in a suitable container in the refrigerator and will still taste delicious.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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