Couscous Salad with Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g couscous
- 500 ml vegetable stock
- Pesto (basil pesto)
- 2 lemon (s)
- 2 large onions
- 2 cucumber (s)
- 500 g cocktail tomatoes
- 3 bell peppers, yellow, red or orange
- 300 g feta cheese (e.. with herbs)
- 1 glass tomato (s), dried in oil
- Herbs, fresh (e.g. basil, parsley, chives)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the couscous according to the instructions on the package, but not in water, but in the vegetable stock. Then let it cool down.
- Squeeze the lemons. Chop the onions into small pieces. Cut the cucumber (without the skin) and the peppers into small pieces. Quarter the cherry tomatoes. Drain the sun-dried tomatoes. Cut the feta cheese into small cubes and the dried tomatoes into strips (if not already bought).
- Mix the now cooled couscous with the lemon juice. Add onions, cucumber, bell peppers, cocktail tomatoes, sun-dried tomatoes, feta cheese, fresh herbs and pesto.
- Mix everything well and season with salt and pepper. Then put the salad in the fridge for at least 1 hour.
- Can be kept in the refrigerator for up to 2 days.
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