Roasted tomato, feta and couscous salad

Author: HFG staff

Photographer: HFG staff

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Serve this Mediterranean inspired vegetarian salad of roasted tomato, feta and couscous on its own or as a side.

Serves: 4

Time to make: 30 mins

Hands-on time: 5 mins

Ingredients

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2 cups mixed cherry and small vine tomatoes, halved
2 tablespoons extra-virgin olive oil
2 cups pearl couscous
juice 1 lemon
120g reduced-fat feta, crumbled
large handful fresh basil

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Put the tomatoes on a baking sheet, drizzle with 1 tablespoon of the oil and season with black pepper. Roast for 25 min, then set aside to cool.

2 Meanwhile, cook the couscous according to the pack instructions. Drain, then tip into a mixing bowl and stir through the lemon juice and remaining oil. Leave to cool to room temperature.

3 Gently stir the roasted tomatoes, crumbled feta and basil through the couscous, then sprinkle with pepper to serve.

Nutrition Info (per serve)

Calories 299cal

Kilojoules 1251kJ

Protein 11.7g

Total fat 10.3g

–Saturated fat 4.1g

Carbohydrates 42.7g

–Sugars 3.9g

Dietary fibre 3g

Sodium 551mg

Calcium 135mg

Iron 1.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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