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Sunny HeRBs Fennel and Mint Couscous salad

A light and fresh one-dish meal : Sunny HeRBs Fennel and Mint couscous salad.
An easy make-ahead recipe ideal for lunches, dinners, aperitifs and summer picnics.
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Prep Time 5 mins
Cook Time 10 mins
Cuisine Italian
Servings 4

Ingredients
  

  • 160g pre-cooked couscous
  • 200g zucchini
  • 1 shallot
  • 200g feta cheese
  • 20 pitted olives
  • 10 leaves Sunny HeRBs mint
  • 2 Sunny HeRBs fennel tufts
  • 5 Sunny HeRBs oregano branches
  • Garlic
  • Salt and pepper to taste

Instructions
 

  • Cook the couscous following the instructions on the package.
  • Pour the couscous into a bowl, add 2 table spoons of extra virgin olive oil and stir with a fork to separate the grains. Cover the bowl with a lid.
  • Wash, dry and cut the zucchini into cubes.
  • Heat some oil in a frying pan and toss in the minced garlic. Add the zucchini and cook on medium heat. Add salt and pepper to taste and Sunny HeRBs oregano.
  • Pour the zucchini into the couscous bowl.
  • Cut the feta cheese into cubes, the olives into rings and slice thinly the shallot. Add everything to the couscousbowl.
  • Chop finely Sunny HeRBs mint and fennel.
  • Season the couscous salad with extra virgin olive oil and salt and pepper to taste.
  • Keep the salad in the fridge.
  • When it’s time to serve the couscous salad garnish each dish with fresh Sunny HeRBs mint and fennel.