Tomato couscous salad with olives

Name: Tomato couscous salad with olives
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 5 TABLESPOONS Oil; 250 ml Vegetable broth; 200 g Couscous; 5 Tomatoes; 10 green olives stuffed with paprika; 1/2 bunch Parsley; 200 g Feta cheese; 150 g young spinach; 3 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 pinch Cumin; 7-10 Tbsp Cayenne pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
5 TABLESPOONS Oil
250 ml Vegetable broth
200 g Couscous
5 Tomatoes
10 green olives stuffed with paprika
1/2 bunch Parsley
200 g Feta cheese
150 g young spinach
3 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 pinch Cumin
7-10 Tbsp Cayenne pepper

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic in it. Add stock and 2 tbsp. oil. Stir in couscous, remove from heat and let it swell for about 5 minutes.
2
In the meantime wash, clean and chop the tomatoes. Halve the olives. Wash parsley and dab dry. Pluck off the leaves and cut them a little smaller. Cut cheese into pieces. Clean and wash the spinach.
3
Season vinegar with salt, pepper and sugar. Stir in 2 tablespoons of oil drop by drop. Loosen the couscous with a fork, season with cumin and cayenne pepper. Mix couscous, cheese, tomatoes, parsley, olives, spinach and dressing.
4
Arrange salad on plates.