Spicy Couscous and Feta Salad
This modern tabbouleh inspired salad is a great combination of fresh herbs such as mint and basil with a bit of chilli to spice it up.
Ingredients
Serves: 4
- 3 cups (750ml) water
- 2 cups (380g) couscous
- 60g feta cheese, crumbled
- 1 fresh jalopeno chilli, diced
- 1/2 cucumber, diced
- 1 clove garlic, diced
- 4 spring onions, sliced
- 3 tablespoons fresh mint, chopped
- 3 tablespoons fresh basil, chopped
- 3 tablespoons fresh coriander, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons ground cumin
- 2 teaspoons cayenne pepper
- 1 lemon, juiced
Directions
Preparation:15min ›
Cook:20min ›
Extra time:1hour chilling ›
Ready in:1hour35min
- Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely about 10 minutes; fluff with a fork.
- While the couscous soaks stir the feta cheese, chilli, cucumber, spring onion, mint, basil, coriander, parsley, cumin, cayenne pepper and lemon juice in a large bowl.
- Add the prepared couscous to bowl and mix well. Chill before serving.
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Reviews and Ratings
Global Ratings:
(46)
Reviews in English (28)
Holy tingling tastebuds, this is crazy good! Instead of the customary potato/macaroni salad, I opted to make this as a side dish for bbq ribs. Left out the cilantro as I'm not a fan of its (soaplike) taste, but just chopped enough flat-leaf parsley to compensate. The real surprise, though, is the fresh jalapeno, especially when combined with the fiery cayenne and the smoky cumin. It's a trifecta of explosive flavor while the cuke, mint and lemon provide the cooling effects. This is now my go-to summer salad ~ thanks vburrito! - 01 Jun 2010 (Review from Allrecipes USA and Canada)
This is my recipe. I recently tried this with quinoa & it was great (maybe even better than with couscous!) - 17 Feb 2011 (Review from Allrecipes USA and Canada)
I love spicy foods and this is a cool salad with a kick from the jalapenos! I added olive oil to the mix at the very end, liked how that rounded out the flavors and bound everything together. - 18 Jul 2010 (Review from Allrecipes USA and Canada)
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