Air Fried Toasted Couscous and Lemon Salad with Cucumbers and Feta
Equipment
Ingredients
- ½ lemon
- 1 cup cooked and cooled pearl couscous from ½ cup dry
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 12 cherry tomatoes halved
- 1 small shallot thinly sliced
- ¼ medium cucumber roughly chopped
- 2 ounces feta cheese broken into large crumbles
- 1 tablespoon fresh dill roughly chopped
Instructions
- Cut off two ¼-inch-thick slices from the cut side of the lemon half and remove the seeds.
- Set the rest of the lemon aside.
- Finely chop the lemon slices and combine them with the couscous and olive oil in a bowl.
- Season with salt and pepper and toss to coat evenly in the oil.
- Transfer the couscous to a 7-inch round cake pan insert, metal cake pan, or foil pan and reserve the bowl.
- Place the pan in the air fryer and cook at 350°F, stirring every 5 minutes, until lightly toasted and crunchy, about 20 minutes.
- Return the hot couscous to the reserved bowl and toss with the red wine vinegar, cherry tomatoes, shallot, and cucumber.
- Finely grate the zest of the reserved lemon piece over the couscous and season with salt and pepper.
- Toss to combine.
- Top the salad with the feta cheese and chopped dill before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this salad with a crisp and refreshing white wine such as Sauvignon Blanc or Pinot Grigio to complement the citrusy flavors of the lemon and the creamy texture of the feta cheese.Nutritional Information
Calories: 320 kcal | Carbohydrates: 31 g | Protein: 9 g | Fat: 19 g | Fiber: 4 g | Sugar: 3 g
