Couscous salad

Ingredients

• Couscous

  dry

  340g

• Butterhead lettuce

  raw

  8 leaf, large or 120g

• Lemon juice

  2 lemon yields or 94g

• Lemon zest

  ½ tsp or 1g

• Honey

  2 tbsp or 42g

• Dijon mustard

  Grey Poupon

  1 tbsp or 15g

• Olive oil

  1 tsp or 5g

• Feta cheese

  99g

• Tomatoes

  red, raw

  3 plum tomato or 186g

• Cucumber

  raw, peeled

  1 medium or 201g

• Onion

  raw

  ½ medium or 55g

• Black olives

  ripe, canned, small-extra large

  63g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Parsley

  raw

  ½ cup or 30g

Directions

1. Bring a pot of lightly salted water to a boil. Place your couscous in a separate bowl; add the boiling water and mix well. Cover and cook for about 5 minutes, or according to package instructions.
2. Meanwhile, place the lettuce leaves on 8 separate plates.
3. In a small bowl, add your lemon juice, lemon zest, honey, mustard, and oil. Whisk to combine the ingredients well.
4. In a different bowl, combine the cooked couscous, cheese, tomatoes, cucumber, onion, olives, pepper, and parsley. Once mixed, stir in the lemon juice mixture.
5. Top the lettuce with equal amounts of the couscous salad. This dish can be served warm or refrigerated and served chilled.