A salad with couscous, feta cheese, vegetables and arugula is a great option for a light lunch or dinner. This salad is fresh, light, but nutritious enough. All the ingredients in it go well with each other.
Ingredients (for 2 servings):
- Couscous – 4 tbsp.
- Cucumber – 2 pcs.
- Feta cheese – 50 gr.
- Arugula – 2 handfuls
- Red onion – 0.5 small onion
- Fresh mint leaves – to taste
- Lemon – a quarter of a lemon
- Olive oil (or other vegetable oil) – 2 tbsp
- Ground black pepper – a pinch
Cooking process
1 The first step is to prepare the couscous. Pour boiling water over it and let it brew for 5-7 minutes under the lid. The proportions of couscous and water are usually indicated on the packaging. The finished couscous must be cooled before adding to the salad.
2 Cut the red onion into thin half rings. Pour lemon juice or wine vinegar on the onion. Leave it to marinate for 5 minutes. As a result, the onion acquires a slight sourness and unpleasant bitterness leaves.
3 Cut the feta cheese into small cubes. Cut the cucumbers into medium-sized pieces.
Arugula and mint are well washed and dried. If your mint leaves are large, then you can chop them.
4 All ingredients are ready – you can combine them into a single whole.
Gently mix all the ingredients together. Season the salad with olive oil and lemon juice. Feta cheese, it seems to me, is quite salty, so I don’t add salt to the salad.
At the end of the salad with couscous and vegetables you can sprinkle with freshly ground black pepper.
Other delicious summer salad recipes:
Salad with strawberries and basil https://takajaeda.com/en/recipes-en/salad-with-strawberries-and-basil/
Salad with chickpeas and vegetables https://takajaeda.com/en/recipes-en/salad-with-chickpeas-and-vegetables/