Fetta and couscous salad

    35 minutes

    Couscous is a great background for other ingredients. In this lunch salad, both raw and lightly steamed vegetables are added to the couscous, together with almonds, mint and creamy fetta cheese. A touch of chilli gives extra bite to the dressing.

    1 person made this

    Serves: 4 

    • 1¼ cups (230g) couscous
    • 300 ml hot water
    • 170 g slim asparagus spears, halved
    • 2 zucchini, cut into thin sticks
    • 1 red capsicum, deseeded and cut into thin strips
    • ⅓ cup (30g) flaked almonds, toasted
    • handful of fresh mint, finely chopped
    • 100g feta cheese
    • ¼ cup (60ml) extra virgin olive oil
    • grated zest of 1 lemon
    • 1 tbsp lemon juice
    • 1 garlic clove, finely chopped
    • ½ tsp chilli flakes
    • pepper to taste

    Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Put the couscous in a large bowl and pour over the hot water. Cover and set aside to soak for 15–20 minutes or until all the liquid has been absorbed.
    2. Meanwhile, steam the asparagus for 3 minutes. Add the zucchini and continue steaming for 2 minutes or until the vegetables are just tender but still retain some crunch. Tip the vegetables into a colander and cool under cold running water. Drain well.
    3. To make the dressing, combine the oil, lemon zest and juice, garlic, chilli flakes and pepper to taste in a jar with a tight-fitting lid. Shake well to blend.
    4. Fluff up the couscous with a fork, then fold in the capsicum strips, almonds, mint and steamed asparagus and zucchini. Pour the dressing into the bowl and stir gently together. Crumble the feta over the top, then serve.

    Some more ideas…

    • If you can get yellow zucchini, use 1 yellow and 1 green for even more colour.
    • Instead of, or as well as, mint, use other herbs such as fresh coriander leaves.
    • To toast flaked almonds, lay them out in a single layer under a grill or in a dry frying pan and cook for a few minutes until lightly browned, watching closely so that they don't burn.

    Health points

    • Fetta is quite salty. You can reduce the salt content of the cheese by soaking it in milk for 30 minutes before use (discard the milk).
    • Couscous, made from semolina, is low in fat and high in starchy carbohydrate.
    • Zucchini belong to the same family as melons, cucumbers and pumpkins. Their skin is a rich source of betacarotene, which the body can convert into vitamin A.

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    Used different ingredients. I used the same cous cous, fetta and salad dressing, but used stuff we had in the fridge... capscium... shallots... olives and broccoli... it was delish!  -  21 Feb 2009