Summer Salad with Israeli Couscous

A super quick and refreshing salad perfect for those wanting a healthier lunch option without the fuss.

Summer Salad with Israeli Couscous
PREP TIME 10 minutes COOK TIME 12 minutes MAKES 1


  • 200g of Israeli couscous
  • ½ vegetable stock cube, chopped up
  • 235ml of water
  • 1 red pepper
  • ½ cucumber- peeled and finely diced
  • Handful of cherry tomatoes
  • ½ red onion, finely sliced
  • 1 handful of parsley, finely sliced
  • Handful of olives, finely sliced
  • 57g of feta, diced
  • 3 tablespoons of olive oil
  • 1 tablespoon of honey
  • Ground black pepper
  • Ground Sea Salt

Preparation method

  1. Using a saucepan over a medium heat, add the Israeli Couscous to one tablespoon of olive oil. Add the olive oil first, making sure it is warm before you add the couscous. After you have added the couscous to the oil, leave it for a few minutes until it has started to toast.
  2. When the couscous has begun to toast, add 235ml of water and the chopped-up vegetable stock cube.
  3. Reduce the heat and let the water simmer. When you are cooking the couscous, prepare the pepper and cucumber before adding into a large bowl. Prepare the tomatoes along with the red onion, parsley, olives and feta, adding all the ingredients into the bowl. In a small bowl, mix together the olive oil, honey, pepper and salt before setting to the side.
  4. When the couscous is ready, drain the couscous in a colander, making sure that it is fairly dry before adding to the bowl of vegetables.
  5. Adding the salad dressing to the bowl and toss all the ingredients.