Couscous Tabbouleh with Feta

Name: Couscous Tabbouleh with Feta
Total time: 20 min
Ingredients: Bundle of green onion; Red onion (middle size) - 1pc; 100 g Parsley Leaves; 80 g Iceberg Salad; 3 Ripe Tomatoes; 2 Small Cucumbers; 100 g Couscous; 200 g Feta; 100 g Olive Oil; Lemon Juice to taste; Salt, Pepper to taste; 100 ml Water, for steaming couscous

Time20 min

LevelEasy

Salads

Let’s travel! Where? To Greece! To sunny, hospitable Greece, where, as a famous saying says, there is everything.

As you’ve already understood, today we are going to cook a Greek dish – Tabouli Salad with Feta and Couscous.

Tabouli and couscous are more typical for the southern Mediterranean cuisine, and for Greek cuisine in particular. But the most important and ‘most Greek’ ingredient on this salad is feta. It is feta that gives such a rich and incredible taste to this salad.

Ingredients

Method

Chop the cucumbers finely, cut the tomatoes in 4 parts, remove the centres and also chop finely. Chop the red onion, the green onion and iceberg salad in the same fine way.
Stew the couscous in 100 ml of water for 5 minutes, chill.
Mix with all the vegetables and season with the olive oil with lemon juice, salt and pepper immediately before serving the salad.

The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.

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