Shelley vs. BBC Good Food

It was Megan who first made this dish for me. Inspired to have a go at it myself, I got a copy of the recipe and here's how mine turned out in comparison to the original. First off, I think my red onions could've been less daunting to eat and cut into slightly smaller chunks. Secondly, I opted to use bulgar instead of farro (I love its nuttiness). Thirdly, due to budget restraints, fresh spinach was substituted for frozen spinach. Lastly, I doubled the amount of dressing and highly recommend that you do the same! Definitely a dish I'd make again. Next time, however, I'd increase the ratio of bulgar to veggies.

Easy Couscous Salad Recipe

Sometime last week I found myself desperately craving my sister's legendary couscous salad. After deciding to take a stab at it........ lo and behold, it turned out quite good! The key ingredient? FETA.



—Boil 2 cups of water and stir it into 2 cups of couscous.
—Let the couscous sit for five minutes, after which it should be cooked and ready.
—Use a fork/wooden spoon to "fluff up" the couscous, making sure that no clumps remain.
—Dice 1 small red onion, 2 tomatoes and 1/2 cucumber into small, equal-sized pieces.
—Cut 200 grams of good quality feta cheese into small, equal-sized pieces.
—Cut 2 stalks of green onion into thin slivers and cut 1 lemon in half.
—Minus the lemon, throw all the ingredients above into the bowl of couscous.
—Add 1/2 cup canned chickpeas and pour 5-10 tbsp of EVOO into the bowl.
—Squeeze the juice of 1 whole lemon on top of everything and then...
—Mix like you've never mixed before! It's as easy as that! Enjoy!