5 min        | PORTION: 2


1/2 cup of dry couscous
1/2 cup of boiling water

1 cup of cucumber, chopped
1 can of artichoke, drained and chopped
1 cup of cherry tomatoes, sliced in half
2 tbsp. of fresh basil, finely chopped
1/4 cup of crumbled feta cheese
1/4 cup of pumpkin seeds
1 tbsp. of olive oil
1/2 tbsp. of fresh lemon juice
Salt & pepper

  1. In a bowl, add the couscous and the boiling water, cover and let rest for 2 to 3 minutes.
  2. In the meantime, in another bowl, add all the ingredients “FOR THE SALAD” and add the cooked couscous.
  3. Mix the salad a couple times.
  4. Serve cold.

The salad can be kept in the fridge in a sealed container for 2 to 3 days.


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