Beetroot, bean & feta salad
Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures
Deli couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 400g couscous
- 1 tbsp vegetable stockpowder
- 5 tbsp olive oil
- 1 garlic clovefinely chopped
- zest and juice 2 lemons
- 200g feta cheese
- 400g deli veggies such as roasted pepperartichokes, sundried tomatoes or aubergines, cut into bite-sized pieces
- small bunch basil leaves(optional)
Nutrition: per serving
- kcal522
- fat29g
- saturates8g
- carbs47g
- sugars2g
- fibre5g
- protein15g
- salt2.3g
Method
step 1
Tip the couscous into a large bowl with the stock powder and mix well. Pour over boiling water to come 1cm above the level of the couscous, cover with a plate and leave for 5 mins. Fluff up with a fork, then add the oil, garlic and lemon zest and juice and fluff up again.
step 2
Cut the feta into small chunks and add to the couscous with the deli vegetables and basil, if using. Season and mix lightly.
