Mediterranean Couscous Salad with Almond Feta

Well, like I said in the post below, I hope you all like feta as it'll be featuring in quite a few upcoming posts! As soon as I tried that almond feta I couldn't wait to try it in recipes, particularly some of my old favourite vegetarian recipes. This is one of those - I've been making this for years but stopped when we became vegan as the feta really is essential in it. I'm so happy as the almond feta is a spot on perfect replacement. I mentioned that this cheese tastes just like feta to me, well, it tastes even more like feta when used in recipes than it does on it's own. I really truly could not tell the difference between this and when I used to make it with  "real" feta. So gleefully happy to have this back in my life!! :-D

Serves 2 as a main, 4 as a side dish. Double as need be.

Mediterranean Couscous Salad with Almond Feta: 

100g dry weight couscous (1/2 cup)

65g almond feta, crumbled

25g pine nuts (2 Tbsp)

1 large spring onion, finely chopped

100g drained red kidney beans from a tin (1/2 cup)

100g tomatoes, diced (1 medium - large tomato)

1 Tbsp olive oil

1 Tbsp lemon juice

1/4 tsp dried oregano or 1/2 Tbsp chopped fresh

1/8 tsp salt

black pepper

Cook couscous according to package directions then set aside to cool. Periodically fluff it with a fork to ensure the grains stay seperate and don't congeal into a mass. Meanwhile toast your pine nuts in a dry non stick frying pan till slightly golden then set aside to cool. When the couscous is cool, add it to a large bowl with the pine nuts, spring onion, kidney beans, almond feta and tomatoes and toss well. Put the olive oil in a small bowl and slowly whisk in the lemon juice until emulsified, add the salt, pepper and oregano and whisk. Scrape this over the salad with a rubber spatula and toss well. Chill. 

Nutritional Information: per 100g

Calories: 177

Fat: 9.7g

Sat Fat: 1g

Protein: 5.1g

Carbs: 18.1g

Fibre: 2.6g

Sugar: 1.2g

Sodium: 211mg

♥

You Might Also Like: