1. Bring the water to the boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork and refrigerate until cold, about 1 hour.
2. Once the couscous is cold, make the dressing by whisking together the salt, black pepper, red wine vinegar and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber, feta cheese, spring onions, parsley and pine nuts into the couscous. Pour the dressing overtop, and stir until evenly moistened. Chill 30 minutes before serving.
Make sure you make the couscous to packet instructions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 74 (81%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 12.2mg||4 %|
|Sodium 189.7mg||7 %|
|Potassium 75.4mg||2 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.5g|
|Protein 2.7g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 91
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.