Ingredients
- 2 cups (500ml) water
- 1 cup (190g) couscous
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup (125ml) olive oil
- 125g feta cheese, crumbled
- 6 spring onions, sliced
- 1/2 cup fresh parsley, diced
- 1/4 cup (90g) toasted pine nuts
Method
Step 1
Bring the water to the boil in a saucepan over high heat. Remove from the heat and stir in the couscous. Cover and let stand for 10 minutes.
Step 2
Scrape the couscous into a mixing bowl; with a fork to separate the grains and refrigerate until cold, about 1 hour.
Step 3
Once the couscous is cold make the dressing by whisking together the salt, black pepper, red wine vinegar and Dijon mustard in a small bowl.
Step 4
Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing.
Step 5
Fold the feta cheese, spring onions, parsley and pine nuts into the couscous. Pour the dressing over the top and stir until evenly coated. Chill for 30 minutes before serving.
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