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Sun-Dried Tomato and Giant Couscous Greek Salad

Give everything a good stir together and you’re ready to go! Serve up and tuck in.


  • A splash of olive oil
  • 300g sun-dried tomatoes
  • 200g giant couscous
  • 1 lemon
  • 150g feta cheese
  • Salt and pepper
  • A large handful of fresh basil


Set a kettle boiling and measure 200g giant couscous into a bowl with a pinch of salt. Fill the bowl to the brim with boiling water, then cover and leave to cook for 5 minutes. Meanwhile, chop your sundried tomatoes into small bites (or you can break apart with your hands) and halve your lemon.

Once your couscous is cooked – when each grain has grown to about the size of a BB pellet or a Solero shot – drain and tip it into a large mixing bowl. Mix with the juice of your lemon and a glug of olive oil then leave to cool for a short while.

Once cool, tip your tomatoes into the bowl of couscous along with a large handful of basil leaves – which you can use your hands to tear up as you add to the bowl. Then, crumble the feta cheese into the bowl with your fingertips. Season with salt and pepper.

Recipe by Chef Behere