It’s been such a hot Summer here in the UK that most of us have been going BBQ and picnic mad! But one of the questions I’m getting asked in my Facebook Group is for some healthy options.
This salad is substantial and filling as it uses couscous rather than just boring leaves but is tasty and great for serving with BBQ meats and veg or put in tupperwares for picnics. It’s also super quick to make and I’ve tested it on lots of visitors this Summer and it definitely gets the thumbs up!
Makes enough for at least 6
1.25 cups of giant couscous
1 garlic clove, minced
400g tin chickpeas, drained
1 red onion, finely chopped
220g sundried tomatoes in oil (big ones chopped)
100g feta, crumbled
Cook the giant couscous in the vegetable stock as per the packet instructions.
Once cooked, drain and tip into a large bowl. Mix in the garlic, chickpeas, onion, tomatoes (with their oil) and rocket and mix thoroughly.
Season and then top with the crumbled feta. Enjoy!