Greek Style Cheese and Couscous Salad
with cucumber, tomato and harissa aioli
A bed of couscous forms the base of this vibrant veggie dish which also features Greek style cheese and a spicy harissa aioli.
Tags:
Spicy
•Veggie
•Quick
•Climate Conscious
Allergens:
Wheat
•Egg
•Mustard
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains Wheat May be present Soya)
1 sachet(s)
Vegetable Stock
2 unit(s)
Tomato
2 unit(s)
Cucumber
1 unit(s)
Lemon
1 sachet(s)
Harissa Paste
1 sachet(s)
Honey
1 sachet(s)
Aioli
(Contains Egg, Mustard)
100 grams
Greek Style Cheese
(Contains Milk)
1 unit(s)
Avocado
5 grams
Parsley
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3205 kJ
Energy (kcal)766 kcal
Fat50.1 g
of which saturates13.1 g
Carbohydrate63.8 g
of which sugars13.7 g
Dietary Fiber0.1 g
Protein47.5 g
Cholesterol0 mg
Salt3.72 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Pop the couscous into a bowl.
- Stir in 200ml boiling water (500ml for 4p) and the stock.
- Cover with a plate or cling film.
- Leave aside for 8-10 mins (or until ready to serve).
2
- Cut the tomato into 1cm chunks.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the lemon into quarters.
- Roughly chop the parsley (stalks and all).
3
- In a large bowl, combine half the harissa paste, honey, a good squeeze of lemon juice and ½ tsp of sugar (double for 4p).
- Add the chopped cucumber and tomato to the bowl.
- Toss to coat in the dressing. Season with salt and pepper.
4
- Add the aioli and remaining harissa paste to a separate small bowl.
- Mix well to combine.
5
- Crumble the Greek style cheese.
- Halve the avocado and remove the pit. Use a spoon to scoop out the flesh and chop into 1cm pieces.
6
- Toss the couscous with the tomatoes and cucumber, half the parsley and the avocado until everything is equally distributed.
- Share the couscous between bowls.
- Top with the Greek style cheese.
- Finish with a sprinkling of the remaining parsley and a drizzle of harissa aioli.
- Serve with any remaining lemon wedges for squeezing over.
