- 2 cups pearl couscous uncooked
- 1 cup cherry tomatoes cut in half
- ½ English cucumber
- ½ cup feta crumbled
- ¼ cup kalamata olive
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 2 tsp oregano
- Salt and Pepper to taste
In a saucepan, bring a large amount of water to a boil. Then add 2 cups of couscous and simmer for 20 minutes.
Drain and rinse under cold water.Allow this mixture to cool before adding the ingredients
Cut the cherry tomatoes in half and chop the cucumber in small cubes.
Finely chop the kalamata olives.
Crumble the feta with your hand or chop it in small cubes with a knife.
Add all of the ingredients in a large bowl and mix to combine everything.
- The salad can be kept for up to 4 days in an airtight container in the fridge.
- These ingredients don't stand up well to freezing.
Calories: 279kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 177mg | Potassium: 153mg | Fiber: 3g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg