Easy on the table

quick couscous salad with spinach, baked honey and feta

Every day around four o'clock, when the first grunting sounds fill the room, we do a round of ‘what are we going to cook’ at our editorial office. While one easily grabs a salad from the Appie To Go, another does a delivery from the couch. And me? I dive into the kitchen. And really not for hours. During the week, it especially has to be quick, easy and healthy Delicious, did I mention that? I made this super quick couscous salad recently for friends. The plates were almost licked clean.

For two people

•  100 grams of pearl couscous
• 2 handfuls of leaf spinach
• a container of cherry tomatoes
• a handful of unsalted nuts
• 1 avocado
• spring onion
• pack of feta
• 1 tbsp honey

For the dressing

• 5 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• a handful of chopped basil

 
1. Mix the leaf spinach with the dressing and set it aside.
2. Cook the pearl couscous in salted water until done.
3. Place a large saucepan over medium heat and add some olive oil to the pan.
4. Add the cherry tomatoes to the pan and sauté them briefly.
5. Clean and dry the saucepan and place it over medium heat.
6. Cut the feta into four equal slices and place them in the pan.
7. Turn the slices after a few minutes and drizzle them with honey. Let it cook briefly and remove the pan from the heat.
8. Cut the avocado into small pieces.
9. Divide the spinach over two plates and add the couscous as well.
10. Roughly chop the nuts and distribute the tomatoes over the couscous.
11. Top the salad with the nuts, avocado, baked feta, and spring onion.