½ telegraph cucumber, sliced lengthwise and cut into chunks
1 avocado, diced
½ red capsicum, deseeded and sliced
½ yellow capsicum, deseeded and sliced
¼ cup pitted black olives (optional)
½ x 120g bag salad leaves
50g feta (optional)
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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.
Add cherry tomatoes, cucumber, avocado, red and yellow capsicums and olives, if wished. Toss to mix through the couscous.
Place salad leaves on a serving platter or in a bowl. Spoon over the couscous mixture. Scatter over crumbled feta before serving.
* This recipe gets the Healthy Pick for Light Meals and Sides.