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Feta and Almond Couscous Salad
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This salad can be made up to three days before serving. Cover and keep in the fridge – the flavours will develop further.
A beautifully fresh, floral and mineral white wine, produced from a belnd of rare grape varieties on the windswept slopes of the island of Santorini. The volcanic vineyard soils give it a fantastic acidity, which make it perfect with the feta in this salad.
Typical values per serving:
This recipe was first published in June 2009.