zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Feta and Almond Couscous Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Feta and Almond Couscous Salad

    • Preparation time: 25 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    • Grated zest and juice of 1 orange
    • 50g toasted flaked almonds
    • 200g Cypressa feta cheese, crumbled
    • ½ x 180g pack Waitrose Sweetfire Beetroot, diced
    • 20g pack fresh mint or coriander, roughly chopped
    • 150g couscous
    • 3 tbsp extra virgin olive oil
    • 1 tsp ground cinnamon

    Method

    1. Put the couscous in a heatproof bowl and pour over 200ml boiling water. Cover with clingfilm and set aside for 10 minutes until all the water has been absorbed
    2. Meanwhile, whisk the oil, cinnamon and orange zest and juice together. Season, then fluff up the couscous with a fork and stir in the dressing. Fold in the almonds, feta, beetroot and mint or coriander, then serve.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This salad can be made up to three days before serving. Cover and keep in the fridge – the flavours will develop further.

    Notes on ingredients

    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.

    Comments

    Average user rating

    4 stars

    Glossary