Take a break from the mad rush of the modern work day by transporting your taste buds to the shores of the Mediterranean Sea. Healthy, tasty, and natural, this loaded couscous bowl captures what makes this cuisine so satisfying. Featuring briny olives, cooling cucumber, tangy tomato, creamy feta, and a special UCOOK lemon vinaigrette.
Mediterranean Lunch Bowl
Mediterranean Lunch Bowl
with paprika & lemon vinaigrette
Hands on Time: 10 - 10 minutes
Overall Time: 10 - 10 minutes
Ingredients:
- Baby Tomatoes
- Couscous
- Cucumber
- Danish-style Feta
- Lemon Vinaigrette
- Pitted Kalamata Olives
- Tinned Lentils
From your kitchen:
- Salt & Pepper
- Water
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork, and season.
PREP STEP
While the couscous is steaming, prep the veg as stated in the ingredient list.
ADD SOME COLOUR
Top the steamed couscous with the drained olives, the halved tomatoes, the diced cucumber, the drained lentils, and the drained feta. Drizzle over the vinaigrette and season.
Couscous - 75ml
Pitted Kalamata Olives - 30g
Baby Tomatoes - 80g
Cucumber - 50g
Tinned Lentils - 60g
Danish-style Feta - 30g
Lemon Vinaigrette - 30ml
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork, and season.
PREP STEP
While the couscous is steaming, prep the veg as stated in the ingredient list.
ADD SOME COLOUR
Top the steamed couscous with the drained olives, the halved tomatoes, the diced cucumber, the drained lentils, and the drained feta. Drizzle over the vinaigrette and season.
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork, and season.
PREP STEP
While the couscous is steaming, prep the veg as stated in the ingredient list.
ADD SOME COLOUR
Top the steamed couscous with the drained olives, the halved tomatoes, the diced cucumber, the drained lentils, and the drained feta. Drizzle over the vinaigrette and season.
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork, and season.
PREP STEP
While the couscous is steaming, prep the veg as stated in the ingredient list.
ADD SOME COLOUR
Top the steamed couscous with the drained olives, the halved tomatoes, the diced cucumber, the drained lentils, and the drained feta. Drizzle over the vinaigrette and season.
Woolies Products in this dish
