Quick and easy couscous salad

This simple couscous salad is refreshing, healthy, and delicious.

Ingredients for couscous salad: 

• One cup of Tetley tea
• One cup of couscous
• One cup of baby spinach, roughly chopped
• Half a cup of cherry tomatoes
• Feta cheese, crumbed
• One cup of cooked lentils (optional)
• One cup of cooked chickpeas (optional)

Ingredients for the dressing: 

• Two garlic gloves, crushed
• One tablespoon of honey
• One tablespoon of plain Greek yoghurt
• Fresh juice from half a lemon
• ¼ cup of olive oil
• Salt and pepper to taste

Method: 

Method for the dressing: 

• Place all the ingredients into a blender and blend until smooth. 
• Decant the dressing into an airtight jar and let it cool in the fridge. 

Method for the couscous salad:

• Preheat your oven to 180 degrees.
• Cut the cherry tomatoes in half, place them on a baking tray and season them with salt and pepper. Bake the cherry tomatoes in your oven for 10 minutes.
• Make a cup of Tetley tea with no added sugar or milk. In a medium size bowl, add in the couscous and pour in the tea. Cover the bowl with cling wrap and let it sit for five to seven minutes. Once the couscous has absorbed all the tea, use a fork and stir the couscous.
• When your couscous is ready, mix in the cooked lentils, chickpeas, spinach, tomatoes and feta cheese.
• Serve on a bed of lettuce or as a side to your meat dish.

Tip: 

• Couscous salad is such a versatile dish, you can add almost anything to it! It can be served as a side dish or you can pop some in your lunch box for work. This dish can be made in bulk and stored in the fridge for up to three days.

Recipe: Joekels.co.za