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Pearl Couscous Salad with Roasted Tomatoes, Red Onions and Fetta

Pearl Couscous Salad with Roasted Tomatoes, Red Onions and Fetta

45 min 2 servings
Roasted/Toasted Vegetable

ingredients

  • 250 g cherry tomatoes, halved
  • 75 g Castello® Marinated Fetta Cubes with Garlic and Herbs
  • 1 tsp sugar
  • 1 red onion, cut into wedges
  • 1 tsp olive oil
  • 75 g pearl cous-cous
  • 1 tsp fresh lemon juice
  • 1 tsp honey
  • 100 g cucumbers, cut into rough chunks
  • 50 g spinach
  • 30 g rocket
  • sea salt and pepper, to season

preparation

1. Preheat your oven to 160°C/ 140°C fan.

2. Place the tomatoes on a non-stick baking tray and lightly sprinkle with sugar. On a separate non-stick baking tray, spread out the red onion and drizzle with 1 tsp of olive oil. Cook both in the oven for 40 minutes or until slightly golden; remove, then set aside to cool.

3. Meanwhile, prepare a pan of boiling water seasoned with 1 tsp of salt and cook the couscous for eight minutes. Drain and refresh in cold water. Drain again and set aside.

4. Lightly mix the lemon juice and honey in a small bowl. Then in a large mixing bowl, add the couscous, cucumber, salad leaves and Castello® Marinated Fetta Cubes with Garlic and Herbs. Pour the lemon and honey mix over and toss everything together.

5. Transfer the salad to a serving plate. Drizzle with the flavoured oil from the jar and serve.