Mediterranean Kiwi Couscous

This is a perfect summer salad — it can be prepared in advance, doubles easily for a barbecue party and packs beautifully for school or work.

Ingredients

  • ¾ cup (175 mL) water
  • ½ cup (125 mL) couscous
  • salt
  • 3 California kiwifruit
  • 1 yellow or orange pepper
  • 1 cup (250 mL) colourful cherry tomatoes
  • ¼ cup (50 mL) Kalamata olives, preferably spicy
  • 3 green onions, thinly sliced
  • 1 tbsp (15 mL) red wine vinegar
  • 3 tbsp (45 mL) olive oil
  • 1 garlic clove, minced
  • 1 tsp (5 mL) dried oregano leaves
  • pepper
  • ½ cup (125 mL) crumbled feta cheese
  • ½ cup (125 mL) shredded fresh basil

Directions

  1. In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about 5 minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.
  2. Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for 1 to 2 days. Serves 4 to 6.

Nutrients per serving

(based on 6)
  • Calories 249
  • Fat 13.1 g (saturated 4.3 g Cholesterol 18.8 mg)
  • Carbohydrates 27.0 g
  • Fibre 7.2 g
  • Sodium 394.9 mg
  • Calcium 304.4 mg
  • 100% daily requirement of Vitamin C

Very high source of fibre and an excellent source of Vitamin C