Paula's couscous salad

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Ingredients

  • For the couscous salad:

  • 375ml water
  • 1 tsp extra-virgin olive oil
  • 200g uncooked couscous
  • 150g cherry tomatoes, quartered lengthwise
  • 75g pitted and sliced kalamata olives
  • 5 tbsps chopped fresh parsley leaves
  • 60g feta cheese, crumbled
  • Dressing, recipe follows
  • Dash ceylon cinnamon, optional

  • For the dressing:

  • 30ml extra-virgin olive oil
  • 30ml freshly squeezed lemon juice
  • 1/4 tsp salt
  • Freshly ground black pepper

Use imperial measurements

Method

How to make Paula's couscous salad

For the couscous salad:
1) In a medium saucepan, bring the water and the tsp of oil to a boil. Stir in the couscous. Remove from the heat, cover, and allow to stand for 2 minutes.

2) Uncover the couscous and fluff with a fork. Add the tomatoes, olives, parsley and cheese and toss with the dressing.

3) Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.

For the dressing:
1) Whisk the oil, lemon juice, salt and pepper in a small bowl and use to dress the couscous.

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