Quick couscous salad with peppers and feta

Yield: 2 servings

Quick recipe for a lunch

Ingredients:

• 125 grams couscous; Ulrike: I used bulgur
• 1 tablespoons olive oil
• 1/2 lemon, the juice
• 70 grams jar chargrilled pepper in olive oil, drained and cut into 1 cm dice (from a jar)
• 1 small cucumber, cut into 1 cm dice, about 100 grams
• 1 small red onion, finely chopped
• 100 grams feta cheese, cut into 1 cm cubes
• A handful of flat-leaf parsley, finely chopped
• Sea salt and freshly ground black pepper

Instructions

1. Cook the couscous according to the instructions on the packet. As soon as it’s cooked, trickle over the olive oil and lemon juice, season with salt and pepper, and fork the couscous gently to separate the grains. Leave to cool a little, and fork again.
2. While the dressed couscous is still just warm, or cool (but not hot), add the red peppers, cucumber, onion, feta and parsley and toss gently until thoroughly combined. Taste and add more salt and pepper if it needs it, and trickle over a little more olive oil if it tastes at all dry. Serve quick couscous salad with peppers and feta still slightly warm, or at room temperature.

total time: 15 minutes
preparation time: 5 minutes
cooking/baking time: 10 minutes