Posted by: Josie | April 27, 2008

Lemon and feta couscous salad


  • 500g couscous
  • 2 cups boiling water
  • 1 lemon, thickly sliced
  • 2 teaspoons salt
  • 1/4 cup lemon juice
  • 2 lebanese cucumbers, chopped
  • 1 large tomato, chopped
  • 1/3 cup pitted green olives, chopped
  • 170g rocket leaves, trimmed
  • 100g feta cheese (Mayers brand), crumbled


  1. Place couscous in a heatproof bowl. Add boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains.
  2. Place lemon in a saucepan. Cover with cold water. Add salt. Bring to the boil over medium-high heat. Cook for 5 minutes or until soft. Drain. Finely chop.
  3. Add lemon, lemon juice, cucumber, tomato and olives to couscous. Stir to combine. Crumble feta over the top. Serve with rocket.

Note: This would go well with the balsamic lamb and beetroot salad – you wouldn’t need the side rocket above here.


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