Chilled Melon Cucumber Couscous Cups with Feta Mint Yogurt

Chilled Melon Cucumber Couscous Cups with Feta Mint Yogurt 🍈🌿 This is a cool, no-oven lunch or light dinner built around fluffy lemon couscous, juicy melon, crisp cucumber and a salty-creamy feta mint yogurt. It is quick, bright and useful for warm days because the main cooking is simply pouring hot stock over couscous and letting it steam. Yield: 4 light servings or 8 small cups Time: 20 minutes active, plus 10 minutes resting Ingredients: For the couscous cups: - 220 g couscous - 260 ml hot vegetable stock or boiling water - 2 tbsp extra-virgin olive oil - finely grated zest of 1 lemon - 2 tbsp lemon juice - 1/2 tsp fine sea salt, plus extra to taste - black pepper - 250 g ripe melon, such as cantaloupe or honeydew, diced small - 1 small cucumber, seeded if watery and diced small - 2 spring onions, thinly sliced - 2 tbsp chopped mint - 2 tbsp chopped dill or parsley - 3 tbsp toasted pumpkin seeds - small pinch chilli flakes, optional For the feta mint yogurt: - 170 g thick Greek-style yogurt - 80 g feta, finely crumbled - 1 tbsp olive oil - 1 tbsp lemon juice - 1 tsp honey, optional but lovely with melon - 2 tbsp finely chopped mint - 1 tbsp finely chopped dill - black pepper Method: 1. Put the couscous in a wide bowl with the salt, lemon zest and 1 tbsp olive oil. Pour over the hot stock, cover tightly and leave for 8-10 minutes until the grains are tender. 2. Fluff the couscous with a fork, breaking up any clumps. Stir through the lemon juice and remaining olive oil, then spread it out for a few minutes so it cools without steaming into a dense mound. 3. Dice the melon and cucumber into small spoonable pieces. If the cucumber is very watery, toss it with a tiny pinch of salt, leave for 5 minutes, then pat it dry. This keeps the cups fresh rather than soggy. 4. Stir yogurt, feta, olive oil, lemon juice, honey, mint, dill and plenty of black pepper until thick and spoonable. Taste before adding salt because feta can already be salty. 5. Fold spring onions, half the herbs and half the pumpkin seeds through the cooled couscous. Spoon into small cups or bowls, then add the melon and cucumber mixture. 6. Add a spoonful of feta mint yogurt to each cup. Finish with the remaining herbs, pumpkin seeds, chilli flakes if using, extra lemon zest and a small drizzle of olive oil. Serving and storage: Serve chilled or cool-room-temperature. For meal prep, store couscous, melon-cucumber mix and yogurt in separate containers for up to 2 days, then assemble just before eating. The cups are lovely with grilled halloumi, prawns, smoked salmon or extra chickpeas if you want more protein. Save this for a bright no-oven lunch that still feels generous. ✨ Tasteloom.club - easy recipes for everyday cravings