Mediterranean Couscous Salad
A UK lunch recipe with 575 kcal and 24g of protein per serving, costing roughly £2.00 to make.
575kcal
24gProtein
74gCarbs (est.)
20gFat (est.)
£2.00Per serving
Ingredients
- couscous75g, uncooked
- chickpeas100g
- feta50g, crumbled
- cucumber0.5, diced
- olives6
Method
- Put the couscous in a heatproof bowl and pour over 100ml of boiling water or hot vegetable stock (just enough to cover it by a few millimetres). Cover the bowl with a plate and leave for 5 minutes.
- Uncover and fluff the couscous thoroughly with a fork to separate the grains.
- Stir through the drained chickpeas and diced cucumber.
- Top with the crumbled feta and olives.
- Dress with a tablespoon of olive oil, a squeeze of lemon juice, salt and pepper. Toss gently and serve. Keeps in the fridge for 3-4 days — the flavour actually improves after a few hours.
Meal-prep note
Keeps well for 3-4 days — actually improves after a day as the flavours settle.
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built around your macros?
Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.