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Couscous Beetroot and Feta Salad
This delicious couscous beetroot and feta salad is delicious as a main meal. It's also perfect for picnics and packed lunches.
Course
Main Course, Salad
Cuisine
International
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
1
Calories
372
kcal
Author
Corina Blum
Ingredients
1
tablespoon
sunflower seeds
2
tablespoon
cooked couscous
2
small cooked beetroot
cubed
30
g
feta
1
spring onion
8
basil leaves
1
tablespoon
extra virgin olive oil
1
tablespoon
lemon juice
Pinch
black pepper
Metric
-
US Customary
Instructions
Toast the sunflower seeds in a dry pan. Keep shaking the pan so they don't burn. Take them out when they begin to turn golden.
Put the couscous on a plate and pile all the ingredients on top. Season and top with a squeeze of lemon juice and a drizzle of extra virgin olive oil.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
372
kcal
|
Carbohydrates:
27
g
|
Protein:
10
g
|
Fat:
25
g
|
Saturated Fat:
6
g
|
Cholesterol:
26
mg
|
Sodium:
467
mg
|
Potassium:
597
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
470
IU
|
Vitamin C:
16.1
mg
|
Calcium:
174
mg
|
Iron:
2
mg