Prep
30 MIN
Cook
10 MIN
Ingredients
1 cup
Pearl couscous
1/3 cup
Eta caramelised onion dressing
10
Cherry tomatoes, halved
1/2
Telegraph cucumber, sliced lengthwise and cut into chunks
1
Avocado, diced
1/2
Red capsicum, deseeded and sliced
1/2
Yellow capsicum, deseeded and sliced
1/4 cup
Pitted black olives (optional)
1/2
120g bag salad leaves
50 g
Feta (optional)
Instructions
Step 1
Cook pearl couscous according to packet directions. Rinse in cold water and drain well. Put into a mixing bowl and stir through Eta Caramelised Onion Dressing. Set aside for 10 minutes to allow the couscous to absorb the dressing flavours.
Step 2
Add cherry tomatoes, cucumber, avocado, red and yellow capsicums and olives, if wished. Toss to mix through the couscous.
Step 3
Place salad leaves on a serving platter or in a bowl. Spoon over the couscous mixture. Scatter over crumbled feta before serving.