Summer is finally here. It's time for weekend picnics in the park! And this salad is perfect for that. Easy to make, it'll delight your taste buds. It can easily be served with a BBQ or simply as a veggie lunch!
Ingredients (for 4 people)
- 250 ml of medium couscous
- 2 Granny Smith apples, cut into small cubes
- The seeds of 1 pomegranate
- 200 g crumbled feta
- Chopped fresh herbs: mint, coriander, parsley, chives
- The juice of 1 lime
- 30 ml of white balsamic vinegar
- 60 ml olive oil
- Salt and pepper to taste
- Beetroot Hummus
Preparation
- Boil some water.
- In a bowl, add the couscous with a drizzle of olive oil and two pinches of salt. Pour in 250 ml of boiling water. Cover and let it soak for about 10 minutes.
- Fluff the couscous with a fork and let it cool completely.
- In a large bowl, combine the cooled couscous, apple cubes, pomegranate seeds, crumbled feta cheese, and fresh herbs.
- In a small bowl, prepare the vinaigrette: combine the white balsamic vinegar, olive oil, lime juice, salt, and pepper. Pour over the couscous and mix well.
- In a serving dish, spread the beetroot hummus in the bottom, then arrange the couscous salad on top.
Tip: This salad tastes even better after a little rest in the refrigerator to allow the flavors to blend well. Perfect for picnics or summer lunches!
