Couscous with watermelon and feta

Couscous with watermelon and feta

Total: 40 Min. | Active: 40 Min.
Nutritional value / person: 381 kcal
, Fat: 23 g
, Carbohydrate: 31 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g couscous
1 ½ dl water, boiling
750 g watermelons, diced, deseeded if necessary (approx. 600 g)
1 organic lemon, use a little grated zest and 1 tbsp of juice
2 tbsp olive oil
2 tbsp peppermint, roughly chopped
½ tsp sea salt
a little pepper

Tomatoes and feta

250 g different coloured cherry tomatoes, quartered
1 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp salt
a little pepper
200 g feta, crumbled
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How it's done

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Place the couscous in a bowl, pour the water over the top, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork. Add the melon and all the other ingredients up to and including the pepper, mix.

Tomatoes and feta

Mix the tomatoes with the oil and balsamic, season, serve on top of the couscous. Top with the feta.

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