Salads

Lemony pearl couscous salad with Persian fetta

A bright, herby salad that works as a side for grilled meat or fish, or on its own for lunch. The creamy fetta and its herby oil do half the work.

Prep

15 min

Cook

10 min

Serves

4

Made with

Ingredients

• 1 cup (200g) pearl couscous
• ⅓ cup Ruffled Feathers Greek Lemon Dressing
• 1 carrot, finely diced
• 2 spring onions, finely sliced
• ½ cup flat-leaf parsley, chopped
• ¼ cup mint leaves, chopped
• Finely grated zest of 1 lemon
• 100g Ruffled Feathers Persian Style Fetta Lemon & Herbs, drained and crumbled
• Salt and freshly ground black pepper
• Lemon wedges, to serve

Method

1. 1Cook the couscous in a saucepan of boiling salted water for about 8 minutes, until just tender. Drain, rinse briefly under cold water and drain well.
2. 2While the couscous is still slightly warm, toss it with the Greek Lemon Dressing so it soaks up the flavour.
3. 3Add the carrot, spring onion, parsley, mint and lemon zest. Toss well and season to taste.
4. 4Spoon into a serving bowl, scatter over the fetta and drizzle with a little of the fetta oil. Serve with lemon wedges.

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