Jewelled couscous salad

Jewelled couscous salad, serves 2


  • 200g wholewheat couscous
  • 1 tablespoon olive oil
  • 1 lemon, zested and juiced
  • 30g fresh mint, chopped
  • 30g fresh parsley, chopped
  • 100g pomegranate seeds
  • 100g feta cheese


  1. Prepare the couscous as per the packet instructions and fluff up with a fork once ready.
  2. Add the oil, zest and juice of the lemon, the chopped herbs, pomegranate seeds and feta, and season.
  3. Serve the salad as a side dish at a summer barbeque, or for a light lunch with a bowl of soup, or for dinner accompanied by a chunky salmon fillet or a garlicky chicken breast.
  4. The salad also works well using quinoa or bulgar wheat as the base – give it a try!







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