Ingredients
- 1 cup couscous (200 g)
- 1 1/4 cups boiling water (310 ml)
- 2 cups seedless watermelon (about 1/4 small watermelon), cut into cubes (200 g or more)
- 2-3 mini cucumbers, sliced thinly (alternatively, 1 half an English cucumber, seeded and diced)
- 3 green onions, thinly sliced
- 1 fresh red chili, seeded and thinly sliced
- 1 tablespoon fresh chopped flat-leaf parsley
- 3 tablespoons fresh chopped mint leaves, plus a few leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- juice from 2 or 3 limes
- sea salt and freshly ground black pepper, to taste
- 1/2-2/3 cup crumbled sheep's milk feta cheese (75-100 g)
- optional: pomegranate seeds, to garnish
Instructions
- Place the couscous in a medium-large bowl, and add the boiling water. Cover with a plate and let stand for 10 minutes. Remove the cover and fluff with a fork. Set aside to cool to room temperature.
- Once the couscous has cooled, transfer to a large serving bowl and add the watermelon, cucumber, green onions, fresh chili, parsley and mint. Drizzle with the olive oil and lime juice and gently toss to combine. Season with salt and pepper to taste. If time allows, allow to sit for 15-20 minutes in order for the flavors to meld.
- Before serving, toss again, and sprinkle with the crumbled feta and a few mint leaves, plus pomegranate seeds (if using) for garnish. Drizzle with a little more olive oil and enjoy!
Nutrition
Notes
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