This salad is sweet, salty and the whole wheat couscous base, makes an amazing fluffy base. Whole wheat couscous is made from whole wheat durum flour, as opposed to semolina flour. It is higher in fibre and easier to digest. It will only take 15 minutes to make and it contains just a few basic ingredients. Great as a main or even a side dish to fish. – Winner!
– 150 gram of whole wheat couscous
– 1 tbsp. olive oil
– 1 tbsp. extra virgin olive oil
– 1 tbsp. balsamic vinegar
– 1 red onion
– bag of rocket leaves (normally around 70gr)
– handful of pine nuts
– half block feta.
Tip the couscous in a bowl and cover with 250 ml boiled water. Cover the bowl tightly with cling film and leave to swell for 5-10 minutes.
Meanwhile, peel and slice the red onion. Heat the olive oil in a frying pan at a medium-low heat and cook the onion slowly, stirring occasionally for 15 minutes until soft and partially caramelised.
Toast the pine nuts for couple of minutes until slightly brown. Leave them on the side to cool.
Break up the couscous by raking it up with a fork.
Using a fork stir through the extra virgin olive oil, balsamic vinegar, onion, pine nuts and rocket leaves.
Crumble in the feta at the end, season to taste, stir through and serve.