Feta And Olive 'couscous' Salad

About

This simple feta and olive salad is packed with flavor from fresh herbs and healthy fats.

Cauliflower rice is used to form the base of the salad to act in place of a couscous, then topped with crunchy pine nuts for texture.

Perfect served as a side dish accompanied by our lamb koftas or a simple grilled chicken breast.

Ingredients

• 1 ½ cup riced cauliflower by kroger
• 2 tablespoon pine nuts
• 1 tablespoon lemon juice raw
• 1 tablespoon olive oil
• 1 tablespoon peppermint fresh mint
• 1 tablespoon cilantro
• ⅓ cup, crumbled feta cheese
• ¼ cup kalamata olives
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

1. Add the riced cauliflower to a large pan over a low/medium heat and cook for 4 minutes until hot through. Transfer to a large mixing bowl and set aside to cool.
2. Finely chop the mint, cilantro and olives and add to the bowl with the cooled cauliflower, stir well to combine.
3. Drizzle the lemon juice over the salad, season well and toss to combine.
4. Crumble the feta over the top of the salad and drizzle with olive oil. Scatter with pine nuts to serve.

Nutrition Facts

• Servings: 2
• Calories: 227.6kcal (per serving)
• Fat: 19.5g (per serving)
• Carbs: 7.9g (per serving)
• Protein: 6.9g (per serving)