Couscous salad recipe

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This easy vegetable and Feta couscous salad has just a handful of ingredients and is ready to eat in 10 minutes - the perfect dish for busy weeknights!

(Image credit: TI Media Limited)
  • healthy
Serves8
SkillEasy
Preparation Time5 mins
Cooking Time5 mins
Total Time10 mins
Nutrition Per PortionRDA
Calories224 Kcal11%
Fat14 g20%
Saturated Fat5 g25%

This easy vegetable and Feta couscous salad has just a handful of ingredients and is ready to eat in 10 minutes - the perfect dish for busy days! It's ideal as a side dish for grilled meats and veg, or as a hearty lunchtime treat that can be popped into a lunchbox and taken to school or work too. Try experimenting with different flavours - you can add any other extra leftover vegetables or herbs you might have to hand.

Ingredients

  • 250g couscous
  • 6tbsp virgin olive oil
  • Zested rind and juice of 1 lemon
  • 1 bunch spring onions, sliced
  • 2 sticks celery, chopped
  • 350-500g cherry tomatoes, halved
  • 200g pack feta cheese, cubed
  • 2-3tbsp freshly chopped chives, plus chives for garnish

WEIGHT CONVERTER

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Method

  1. Tip the couscous into a bowl and pour over 400ml boiling water. Mix well, then leave it to stand for about 5 minutes, stirring it occasionally to keep the grains of couscous separate.
  2. Stir in the olive oil, lemon zest and juice and salt and pepper into the couscous and mix well.
  3. Stir in the spring onions, celery, cherry tomatoes and feta cheese. Spoon into serving bowls and garnish with chives, to serve.
Top Tip for making Couscous salad

The couscous can be made the day before up to the end of step 2, then stir in the vegetables and cheese on the day of serving.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.