See Also: Mediterranean couscous salad(recipes)
Mediterranean Meatballs and Couscous(recipes)
Couscous salad(recipes)
Couscous Chicken Salad(recipes)
Couscous and Nori Salad(recipes)
Toasted Peanut Couscous Salad(recipes)
Mediterranean Salad(recipes)
Mediterranean Barley Salad(recipes)
Mediterranean Veggie Salad(recipes)
Mediterranean Chicken Salad(recipes)

Scholander apparatus (medicine) and Mediterranean couscous salad (recipes)


Scholander apparatus (medicine)


Scholander apparatus


A device used for determining the oxygen and carbon dioxide percentage in 0.5 ml of a respiratory gas.


Mediterranean couscous salad (recipes)




Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



200g/8oz couscous400ml/14fl oz hot vegetable stock10 sun-dried or sunblushed tomatoes, quartered2 medium avocados, peeled, stoned and cut into large chunks100g/3½oz black olivesa good handful of nuts, such as pine nuts, cashews or almonds200g/8oz feta, roughly crumbled130g/4oz bag green salad leavesFor the dressing:5 tbsp olive oil2 tbsp lemon juice



Method



1. Tip the couscous into a large bowl, stir in the hot stock, cover and leave to soak for 5 minutes.2. Make a dressing with the olive oil, lemon juice and salt and pepper. Stir 2tablespoons into the couscous, then gently mix in the tomatoes, avocados, olives, nuts and feta. Taste for seasoning.4. Toss the salad leaves with the remaining dressing, divide between four plates and spoon the couscous on top.