Couscous salad with feta





 
couscous feta salad
 

I love couscous and when I was a kid, I just couldn’t get enough of it. Before you make any couscous salad, make sure to read the package instructions, so that you know what couscous you are using. The instant or quick-cook variety doesn’t need to be boiled, you can simply place it in a heatproof bowl, add boiling water (and chicken or beef stock for flavor), cover the bowl and leave it for five minutes. If you are using Israeli couscous, bring salted water to the boil, add the couscous and cook for six to seven minutes, then drain and use for your salad.

 
Ingredients:
 

– 2 cups of water
– 1 cup cherry tomatoes
– 2 tablespoons sliced and pitted olives
– fresh parsley
– 2 teaspoon extra virgin olive oil
– 2 cups couscous
– feta cheese
– salt and lemon juice
– 2 boiled eggs
– yellow cheese
– jalapenos
– onion rings
– mayo

 
Preparation:
 

Use the olive oil, freshly squeezed lemon juice, and salt to make the dressing for the couscous salad. Cook the couscous as per the directions of the package and when ready, fluff it with a fork. Add the dressing to the warm couscous, then add the rest of the ingredients. Serve warm or cold with the quartered boiled eggs on top. Enjoy!