Tuesday 31 March 2015

Couscous with olives, feta cheese and melon

10 minutes to prepare Serves 4



Combining the sweetness of melon fruit with salty foods to create a fresh and rich salad is not news. (Even if some conservative cooks may still be surprised by it.)
I find this union amazing, especially while approaching the summer, and I bet you won’t be disappointed after trying it! Feta's firm yet crumbly texture is just perfect when it comes to dressing up salads...

In kitchen books you can find many recipes of this type, for which - to be fair - I do not take any credit. I simply love preparing this couscous salad of melon and feta, because it’s tasty, cheap and easy, and I hope you will follow my suggestion. As always on Tuesdays, we will be ready in just 10 minutes!


Here are ingredients for the 4-serving recipe:


280 g couscous
100 g feta cheese
12 Kalamata olives
1/2 melon fruit
1 white celery
1/2 lemon juice
EVO oil

  1. Boil 400 ml of water in a saucepan (we need 100 ml of water every 70 grams of couscous). Add a pinch of salt and pour it over the couscous in a bowl. Let the couscous to swell for 10 minutes, covered by a lid
  2. As couscous grains tend to bind together in the cooking process, fluff them with a fork and season it with 4 tablespoons of oil
  3. Wash and drain the parsley carefully, then chop it 
  4. Wash and cut the celery into small pieces, cut olives in half
  5. Rinse feta under water and crumble it with your hands
  6. Season couscous with the lemon juice and all the other ingredients prepared as described above
  7. Make the couscous to rest in the refrigerator for at least an hour. Just before serving, cut the melon into small cubes and sprinkle it over the couscous

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Simply kalòs kai agathòs!

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