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Jamie's cucumber and couscous salad recipe

Jamie's cucumber and couscous salad recipe

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In partnership with Jamie Oliver

Jamie says: "Celebrating a bunch of delicious Greek-inspired flavours, this fresh, vibrant no-cook salad is just the ticket for a sunshine lunch or colourful barbecue side. Humble cucumber gives double bang for your buck: it stars in the salad and adds texture to a tangy feta dressing. This is sure to become an easy summer favourite." See method

  • Serves 4
  • Takes 20 mins
  • 277 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 150g dried couscous
  • 1 red onion
  • red wine vinegar
  • 300g ripe tomatoes
  • 8 black Kalamata olives, stone in
  • 1 bunch of mint (30g)
  • 1 cucumber
  • 100g Greek-style yogurt
  • 80g feta cheese
  • extra-virgin olive oil
2 of your 5-a-day and a source of protein, which supports the maintenance of normal bones

Each serving contains

  • Energy

    1170kj
    277kcal     14%

  • Fat

    11g 16%

  • Saturates

    5g 24%

  • Sugars

    7g 8%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 36.5g Protein 10.1g Fibre 3.3g

Method

Jamie Oliver 155x255

  1. Tip the couscous into a bowl. Season with black pepper, pour over 150ml boiling water, then cover and set aside to rehydrate.
  2. Peel and finely slice the red onion, place in a bowl and toss with 1 tbsp of red wine vinegar and a pinch of sea salt.
  3. Roughly chop the tomatoes. Squash and destone the olives, then roughly chop the flesh. Pick and roughly chop half of the mint leaves. Take half the cucumber, halve lengthways and remove the seedy core, then finely slice. Fluff up the couscous with a fork, stir through the chopped tomatoes, olives, mint and cucumber slices, and season to perfection.
  4. Place the yogurt and feta in a food processor with 2 tsp red wine vinegar and 1 tbsp extra-virgin olive oil. Pick in most of the remaining mint leaves, reserving a few pretty ones for later, and blitz until smooth.
  5. Grate the remaining cucumber half into a sieve placed over a bowl, then squeeze out the excess water, before folding it through the dressing.
  6. Pile the couscous salad onto a serving dish. Scatter over the pickled red onions and the reserved mint leaves; serve with the dressing.

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