Fetta and couscous salad


  • 1¼ cups (230 g) couscous
  • 300 ml hot vegetable stock
  • 170 g slim asparagus spears, halved
  • 2 zucchini, cut into thin sticks
  • 1 red capsicum, seeded and cut into thin strips
  • ⅓ cup (30 g) toasted flaked almonds
  • handful of fresh mint leaves, finely chopped
  • 170 g fettaChilli dressing
  • 3 tablespoons extra virgin olive oil
  • grated zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely chopped
  • ½ teaspoon dried red chilli flakes
  • salt and pepper


  1. Put the couscous into a large bowl and pour over the hot stock.
  2. Set aside to soak for 15–20 minutes, or until all the liquid has been absorbed.
  3. Meanwhile, steam the asparagus for 3 minutes.
  4. Add the zucchini and continue steaming for 2 minutes, or until the vegetables are just tender but still retain some crunch.
  5. Tip the vegetables into a colander and refresh under cold running water.
  6. Drain well.
  7. To make the dressing, combine the oil, lemon zest and juice, garlic, chilli flakes, and salt and pepper to taste in a screw–top jar.
  8. Shake well to blend and emulsify the mixture.
  9. Fluff up the couscous with a fork, then fold in the capsicum strips, almonds, mint, and asparagus and zucchini.
  10. Pour over the dressing and stir gently together.
  11. Crumble the fetta over the top, and serve.

Serves 4
Preparation: 30 minutes
Cooking: about 5 minutes


Source: Milk, Eggs and Cheese
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