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Autumn Berry and Pea Couscous Salad
Autumn Berry and Pea Couscous Salad

Autumn Berry and Pea Couscous Salad
A refreshing and nutritious salad featuring seasonal berries, peas, and couscous.
Autumn Berry and Pea Couscous Salad

To provide a balanced meal with carbohydrates, protein, and vitamins to support energy levels for cycle training.

Ingredients:
1
Servings
  • 150
    g
     couscous
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 500
    g
     gooseberries
  • 300
    g
     blackcurrants
  • 200
    g
     raspberries
  • 100
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
Preparation Time: 25 minutes
Autumn Berry and Pea Couscous Salad
Instructions:
  1. Cook the couscous according to package instructions and let it cool.
  2. Blanch the peas in boiling water for 2 minutes, then drain and cool.
  3. Dice the cucumbers into small cubes.
  4. In a large bowl, combine the couscous, peas, cucumbers, gooseberries, blackcurrants, and raspberries.
  5. Crumble the feta cheese over the salad.
  6. In a small bowl, whisk together olive oil, lemon juice, and salt.
  7. Pour the dressing over the salad and toss gently to combine.
  8. Garnish with fresh mint leaves before serving.
Nutrition Per Serving 1410 g Per 100g
Energy 1474 kcal 105 kcal
Protein 40 g 2.8 g
Fibre 30 g 2.1 g
Salt 2 g 0.1 g
Sugar 80 g 5.7 g
Carbohydrates 230 g 16.3 g
Fat 60 g 4.3 g
  • 150
    g
     couscous
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 500
    g
     gooseberries
  • 300
    g
     blackcurrants
  • 200
    g
     raspberries
  • 100
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
1
Servings
0

Cook the couscous according to package instructions and let it cool.

Blanch the peas in boiling water for 2 minutes, then drain and cool.

Dice the cucumbers into small cubes.

In a large bowl, combine the couscous, peas, cucumbers, gooseberries, blackcurrants, and raspberries.

Crumble the feta cheese over the salad.

In a small bowl, whisk together olive oil, lemon juice, and salt.

Pour the dressing over the salad and toss gently to combine.

Garnish with fresh mint leaves before serving.

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