Cherry Tomato & Kalamata Couscous Salad


A simple couscous salad, also very adaptable to ingredients that are in your fridge. A throwback to the summer months and lots of BBQs in the sun!



  1. Roast the cherry tomatoes
  2. Cook the cous cous according to the package directions, around 9 minutes. Drain and set aside to cool.
  3. In a bowl, combine 1 tablespoon of rapeseed oil, lemon juice, kalamata olive, chickpeas, cucumber salt and pepper to taste. 
  4. Add the cooled couscous and toss together. 
    Work through the feta cheese.
  5. Season to taste. 
kalamata olives

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