Couscous Salad With Cucumber And Feta Cheese Recipe
Couscous Salad With Cucumber And Feta Cheese is a refreshing salad that uses the popular North African grain called couscous. It is made of tiny granules of semolina flour or durum wheat, making it a healthier choice of carbs. This wholesome, cold salad combines the sweet tones of couscous, cucumbers and raisins, with the saltiness of olives and feta cheese. Serve up this Couscous Salad With Cucumber And Feta Cheese as part of your weeknight dinner along with your favourite pasta or pizza, or bring it out at your next dinner party.
Did you know: 1 cup serving of couscous provides only 176 calories, far fewer calories than a cup of rice or quinoa (approx. 205 and 254 calories per cup), making this a healthy, filling and nutritionally balanced option for your daily carbs. Additionally, 1 cup of couscous also gives 43mcg of selenium, which is 61% of the 70mcg daily requirement! Selenium is a trace mineral that acts as an antioxidant and protects healthy cells from mutating due to toxins that change the DNA and structural composition, leading to disease and premature aging. Couscous also has potassium in required amounts that aids in regulating blood pressure by controlling fluid balance.
Try more recipes with couscous
To prepare the couscous
- 1 cup Couscous
- 2 cups Water
- 1 teaspoon Cooking oil
- Salt , to taste For the salad:
- 1 Cucumber , diced
- 1/4 cup Raisins
- 1/3 cup Kalmatta olives , chopped
- 1/2 cup Feta Cheese , crumbled roughly
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 3 tablespoons Olive Oil
- Salt , to taste
- Black pepper powder , to taste
How to make Couscous Salad With Cucumber And Feta Cheese Recipe
To begin making Couscous Salad With Cucumber And Feta Cheese, we must first prepare the couscous.
In a saucepan, boil two cups of water with a teaspoon of oil and ½ teaspoon salt. Bring the water to a boil, add couscous and turn the heat off.
Cover the saucepan and let the couscous cook until all the water has been absorbed. The couscous should be fluffy and plumped up now. Fluff it up with fork and keep aside to cool.
In a mixing bowl or salad bowl, add the diced cucumber, kalamata olives, raisins. Drizzle the olive oil and sprinkle the salt and pepper over it. Sprinkle the cooked couscous over and stir everything together.
Refrigerate the Couscous Salad With Cucumber And Feta Cheese for at least an hour. Lastly, sprinkle the chopped coriander leaves, crumbled feta cheese and serve chilled.
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya