Tetley Couscous Salad

Ingredients - Couscous Salad

1 cup of Tetley tea

1 cup of couscous

1 cup of baby spinach, roughly chopped

½ cup of cherry tomatoes

Feta cheese, crumbed

1 cup of cooked lentils (optional)

1 cup of cooked chickpeas (optional)

Ingredients - Dressing

2 garlic gloves, crushed

1 tablespoon of honey

1 tablespoon of plain Greek yoghurt

Fresh juice from ½ a lemon

¼ a cup of olive oil

Salt and pepper to taste

Method - Dressing

1. Place all the ingredients into a blender and blend until smoothe.
2. Decant the dressing into an airtight jar and let it cool in the fridge

Method - Couscous Salad

1. Preheat your oven to 180 degrees.
2. Cut the cherry tomatoes in half, place them on a baking tray and season them with salt and pepper. Bake the cherry tomatoes in your oven for 10 minutes.
3. Make a cup of Tetley tea with no added sugar or milk. In a medium size bowl, add in the couscous and pour in the tea. Cover the bowl with cling wrap and let it sit for 5 - 7 minutes. Once the couscous has absorbed all the tea, use a fork and stir the couscous.
4. When your couscous is ready, mix in the cooked lentils, chickpeas, spinach, tomatoes and feta cheese.
5. Serve on a bed of lettuce or as a side to your meat dish.

Tip:

1. Couscous salad is such a versatile dish, you can add almost anything to it! It can be served as a side dish or you can pop some in your lunch box for work. This dish can be made in bulk and stored in the fridge for up to 3 days.