Spinach, broad bean & feta salad

Spinach, broad bean & feta salad

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(11 ratings)

Ready in 20 - 25 mins


Serves 4
A light salad full of good-for-you greens, and made more filling with couscous

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal410
  • fat22g
  • saturates8g
  • carbs39g
  • sugars0g
  • fibre6g
  • protein17g
  • salt3.16g
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  • 250g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 300g frozen broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 125g baby spinach leaves
  • 20g pack fresh mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 85g black olives
  • 200g pack feta cheese


  1. Prepare couscous with boiling water, according to the packet's instructions.

  2. Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.

  3. Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.

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Comments (11)

liza236's picture

Yum. I left out the olives as I'm not a big fan, but otherwise stuck to the recipe. Next time I'll use less couscous, and probably add some cucumber or raw bell pepper for a nice bit of crunch. I loved the broad beans, now that I double-shelled them (thanks fellow commenters) they were great!

jocampbell1's picture

This was delicious and a great accompaniment to vegetable kebabs. Instead of coucous I used cauliflower rice (grated cauliflower that had been slightly steamed, seasoned, with an added knob of butter). This will become a firm favourite!

butterfly1990's picture

Fabulous quick summer lunch.
I made a couple adjustments- added lemon juice and about 2 tblsp patè di olive to the cous cous and half the mint. I think the amount in the recipe would be a bit of overkill. I also used frozen soya beans instead of broad beans, as I don't like them and to up the protein content, and just put them in with the spinach to defrost them after pouring the boiling water over.

navazc's picture

Yum - love this dish. Moreish, delicious and mega healthy.

lyssle's picture

Made this for my packed lunch and it was really nice! Used fresh broad beans but didn't have quite as many as the recipe needed so used some frozen peas too. Like a few others I also added lemon juice and lots of black pepper. Delicious!

lovelyclarita's picture

this was really nice and went well with the spiced potato cake (as recommended by the site)

irangadunu's picture

nice. better with less cous cous

nathalien's picture

Fantastic, even tastier than I thought as well. Added juice of a lemon to the cous cous.

kettmcafee's picture

Excellent receipe - i also double shelled the broad beans and added some lemon juice and seasoning to the couscous before soaking it.

dicksurrey's picture

Fabulous food, though I added garlic. This is the sort of dish you can make a big bowl of, and just graze on all day. I will definately do this again, maybe adding leftover meat or chicken, cherry tomatoes, peppers....
Absolutely delicious

jimbobrose's picture

How about giving a time for cooking broad beans? I didn't buy them in a packet.

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