Giant Couscous Salad with Roasted Peppers and Feta

Serves 6 (+) as a side dish

The inspiration for this salad comes from a recipe I remember having in the 90s which partnered walnut oil and feta cheese which were such a great combo. If you don’t have any walnut oil then you can use extra virgin olive oil of course but it won’t have the same nutty hit.

You can add any other veg you fancy to this but the roasted peppers are the staple. I used one raw courgette cut into small cubes. Cucumber would also work well.

You can make this a couple of hours in advance so it’s good for a picnic or barbecue.

Ingredients:

300g giant couscous, cooked according to the packet instructions and then drained and run under cold water until cool.

1 jar of roasted peppers, drained and diced

1/2 red onion, finely diced

Any other veg you fancy e.g courgette or cucumber cut into a small dice

100g feta, crumbled

For the dressing:

2 lemons, juice only

4 tbsp walnut oil

Pinch of salt and freshly ground black pepper

Step 1: Assemble all of the salad ingredients in a large bowl.

Step 2: Mix together the dressing ingredients (I do this in a jar that I can shake to emulsify).

Step 3: Toss the salad and dressing together and serve.