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courgette feta & mint couscous salad
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Courgette, Mint & Feta Couscous Salad

This courgette, mint & feta couscous salad is made with fresh veg, torn mint, fluffy couscous, salty feta & a punchy herby lemon dressing.
Prep Time20 minutes
Total Time20 minutes
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Middle Eastern
Servings: 4 People
Author: Ben Racey

Equipment

  • Box Grater
  • Large Mixing Bowl

Ingredients

Couscous

  • 200 g Dried Couscous
  • 200 g Stock (See Notes)

Lemon & Herb Salad Dressing

  • 40 g Olive Oil
  • ½ tbsp Lemon Juice
  • ½ tsp Sumac
  • ½ tsp Dried Oregano
  • ¼ tsp Dried Mint

Salad

  • 1 Courgette
  • 1 Red Onion (Peeled)
  • 150 g Cherry Tomatoes
  • 1 tbsp Fresh Mint (Finely Chopped)
  • 75 g Feta
  • Sumac (To Sprinkle On Top)

Instructions

Couscous

  • Place the couscous into a mixing bowl & set to one side.
  • Next, bring your stock to the boil, pour over the couscous then give it a quick stir. Cover the bowl with clingfilm & let the couscous soak for 10 minutes.
    If you're using a stock cube, mix it with boiling water. If you're using ready made (or homemade) stock, heat it up in a pan on the stove.
  • Once soaked, fluff the couscous up with a fork then set to one side whilst we prep the other components of our salad.

Lemon & Herb Salad Dressing

  • Add all of the ingredients for the dressing into a large mixing bowl, season with salt & pepper then whisk to combine.
    We're going to be adding the couscous & veg straight into the dressing, so make sure to use a big enough mixing bowl!

Salad

  • Grate the courgette with a box grater, finely dice the red onion & cut the cherry tomatoes into quarters. Add all of these into the salad dressing along with the chopped mint & the couscous.
  • Give the salad a good mix then transfer to a large serving bowl.
  • Crumble the feta over the salad then sprinkle over a good pinch of sumac. Serve immediately!

Notes

1. Couscous – We’re using regular dried couscous for this recipe. This is available in most supermarkets & needs to be soaked in boiling water (or stock) before eating. 
2. Stock - You can use any stock for soaking the couscous or just boiling water. I served my couscous salad with my bbq lamb kofta meatballs, so I used lamb stock.
3. Leftovers - Any leftover salad should be stored in the fridge & is best eaten within a day or two.