Baked feta Israeli couscous salad
Baked feta Israeli couscous salad is s delicious spin on a classic chickpea greek salad, it’s so scrumptious and fresh and is the perfect side or main dish for a light lunch or dinner. I recently made of baked vegan feta and have been eating it every day, it’s so good. Add into salads, use it a spread, the versatility doesn’t end! 
Recipe
Print Recipe
0
min
Prep Time
0
min
Cook Time
Serves
2-4 people
Difficulty
Beginner
Baked feta Israeli couscous salad
Ingredients
- 2 cups cooked Israeli couscous
- 1/2 cup sliced cherry tomatoes
- 1/2 cup canned chickpeas drained and washed
- 1/2 cup diced baby or regular cucumbers
- 1/3 cup kalamata olives
- 1/4 cup diced red onion
- 1 cup diced vegan feta
- 1/3 cup diced fresh cilantro
Dressing
- 1/4 cup lemon juice
- 1/4 cup agave or maple syrup
- 1 tsp dijon mustard
- 2-3 tbsp olive oil
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp garlic flakes
- 1 tbsp tahini
- Salt and pepper to taste
Method
- Cook the couscous according to the packet instructions.
- Mix together the salad ingredients, mix the salad dressing, and then dress with the dressing, serve right away or place in the fridge to marinate a bit.
- Garnish the salad with extra chopped cilantro.
Baked feta
- Preheat oven to 180 degrees Celcius.
- Make the feta according to the recipe and scoop the mixture into a small square tin of choice, bake for 10-15 minutes until brown on top.
- Remove to cool before slicing or crumbling into the salad.
Notes:
- Serve this salad as a main or as a side salad for tapas alongside some hummus, fresh vegetables, and grilled vegetables.
- The Israeli couscous can be replaced by regular couscous or other grains of choice.
- The vegan feta can be subbed with soy-free variations, like cashew cheese, or any other storebought favorite you may like.
Hope, you love this super easy recipe, I absolutely adore salads and this one is one of my favorites!
M*
