Ingredients
200 g couscous
1 bunch of kale
15 cherry tomatoes
1 courgette
1 red pepper
1 yellow pepper
100 g black olives
1 clove of garlic
3 sprigs of basil
3 sprigs of rosemary
3 sprigs of thyme
Dressing sauce:
160 g FAGE Total 5%, 2% or 0 % yoghurt
100 ml olive oil
50 ml lime juice
2 tablespoons of chopped mint
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Steps
- Wash and cut the courgettes and peppers into equal parts and put them in a large bowl. Add olive oil to taste and season with pepper, salt, rosemary, thyme and the crushed garlic. In the meantime, preheat the grill and grill the vegetables until cooked.
- Cook the couscous as indicated on the package and pour it into a salad bowl.
- Wash the cherry tomatoes and cut them in half. Add them to the couscous, as well as the grilled vegetables, basil, and herbs.
- Pour the yoghurt into a large bowl, add the olive oil, lime juice and mint. Mix the mixture well with a spoon. Pour over the couscous and serve cold.
