Watermelon, Pearl Cous Cous, Feta & Mint Salad
Watermelon, Pearl Cous Cous, Feta & Mint Salad
Rate this RecipeIngredients
- 2 cups pearl couscous
- 2 cups watermelon chopped into small cubes
- 2 lebanese cucumbers diced
- 1 avocado large, diced
- 1 cup mint roughly chopped
- 150 g feta cheese crumbled
Dressing:
- 2 tablespoons olive oil extra virgin
- 1/2 lemon juice squeezed
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup pure
- sea salt
- cracked black pepper
Instructions
- Cook the pearl couscous according to package instructions, about 8-10 minutes. Drain, run through some cold water and set aside.
- In a large bowl, combine the pearl couscous, watermelon, cucumbers, avocado, and mint. Gently fold in the crumbled feta.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, pure maple syrup, and season with sea salt and cracked black pepper to taste. Pour the dressing over the salad and toss gently until everything is evenly coated.
- This salad is best eaten immediately and the colours can dull pretty quicky. If preparing for an event, add all the parts and toss everything together at the last minute. Then drizzle over the dressing.
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