Greek Couscous Salad

Ingredients and Weight:

• 2 cups (300g) dried couscous
• 2 cups (500ml) hot vegetable stock
• 1/2 cup (120ml) olive oil
• 1 red bell pepper, diced (150g)
• 1 yellow bell pepper, diced (150g)
• 1/2 cup (100g) kalamata olives, pitted
• 1/2 cup (100g) feta cheese, crumbled
• 1/4 cup (50g) red onion, diced
• 1/2 cup (100g) sun-dried tomatoes, chopped
• 1 tablespoon (15ml) dried oregano
• 1 teaspoon (5ml) dried thyme
• Salt and pepper to taste

Preparation Time:

10 minutes

Cooking Time:

5 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. In a large bowl, combine the couscous and hot vegetable stock. Stir to combine and let it stand for 5 minutes, or until the couscous is fully hydrated.
2. Fluff the couscous with a fork and transfer it to a large salad bowl.
3. Add the olive oil, bell peppers, olives, feta cheese, onion, sun-dried tomatoes, oregano, thyme, salt, and pepper to the couscous. Stir to combine.
4. Taste and adjust seasonings as needed.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Protein: 10g
• Carbohydrates: 35g
• Fat: 15g
• Fiber: 5g

Dish Characteristics:

• Vibrant and colorful
• Flavorful and aromatic
• Refreshing and light
• Perfect for a side dish or lunch

User Comments:

• "This salad is the perfect blend of Mediterranean flavors."
• "The combination of sweet peppers, salty olives, and tangy feta cheese is irresistible."
• "It's a great way to use up leftover couscous and vegetables."
• "The Greek seasoning makes this salad so flavorful."
• "It's a healthy and delicious option that I will definitely make again."

Special Precautions and Tips:

• Use high-quality ingredients for the best flavor.
• If you don't have sun-dried tomatoes, you can use chopped fresh tomatoes instead.
• Add other vegetables to your liking, such as cucumber, zucchini, or peas.
• Serve the salad immediately or store it in an airtight container in the refrigerator for up to 3 days.