Couscous with Watermelon, Feta, and Cherry Tomatoes
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Couscous | 320g |
| Watermelon (seedless) | 150g |
| Cherry tomatoes | 300g |
| Feta cheese | 250g |
| Oregano | to taste |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Additional watermelon (for garnish) | a few slices |
Nutritional Information (approx.):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 10g |
| Carbohydrates | 56g |
| Fat | 14g |
| Fiber | 3g |
| Sugars | 8g |
| Sodium | 480mg |
| Calcium | 150mg |
| Iron | 2mg |
Instructions:
-
Prepare the Couscous:
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- Pour the hot water over the couscous, covering it completely, and cover the bowl with plastic wrap. Let it sit for about 5 minutes, allowing the couscous to steam and absorb the water.
-
-
Prepare the Ingredients:
- While the couscous is resting, prepare the fresh ingredients.
- Peel the watermelon and cut 150g of the flesh into thin slices, then cut the slices into small ½ cm cubes.
- Cut the feta cheese into cubes of similar size to the watermelon.
- Slice the cherry tomatoes in half or quarters, depending on your preference.
-
Fluff the Couscous:
- After 5 minutes, check the couscous. It should be tender and fully hydrated. Drizzle with another little bit of olive oil, and fluff it gently with a fork to separate the grains. Season with a pinch of salt to taste.
-
Mix the Salad:
- In a separate large bowl, combine the cherry tomatoes, watermelon cubes, and feta cheese.
- Drizzle with extra virgin olive oil, and season with salt, black pepper, and oregano to taste. Gently toss everything to ensure it’s evenly coated with the dressing.
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Assemble the Dish:
- To serve, take a round mold (coppapasta) and place it in the center of each plate. Fill the mold with the fluffy couscous, pressing it down slightly to form a neat shape.
- Carefully remove the mold, leaving the couscous shaped on the plate.
- Spoon the tomato, feta, and watermelon salad on top of the couscous mound, arranging it artfully.
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Garnish:
- For the finishing touch, take the remaining watermelon and slice it into thin shards. Scatter these watermelon shavings over the top for a refreshing and colorful garnish.
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Serve:
- Your vibrant couscous with watermelon, feta, and cherry tomatoes is now ready to be enjoyed! Serve this dish chilled or at room temperature for a refreshing summer meal.
Tips & Variations:
- Add some herbs: Fresh basil or mint would complement the watermelon and feta nicely.
- Make it Vegan: Swap the feta for a plant-based cheese or omit it entirely for a lighter version.
- Add nuts: Toasted pine nuts or slivered almonds would add a nice crunch to this dish.
- Make it a main course: If you’d like to make this dish a more substantial meal, consider adding grilled chicken, shrimp, or a few chickpeas for protein.
This refreshing couscous salad is a perfect balance of savory, sweet, and tangy flavors. It’s ideal for warm weather, potlucks, or as a light yet satisfying meal! Enjoy the seasonal produce and the delightful contrast between the watermelon’s sweetness and the feta’s creamy saltiness.
