Spinach, broad bean & feta salad

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Good Food

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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.

PER SERVING

410 kcalories, protein 17g, carbohydrate 39g, fat 22 g, saturated fat 8g, fibre 6g, salt 3.16 g

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Ingredients

• 250g couscous
• 300g frozen broad beans
• 125g baby spinach leaves
• 20g pack fresh mint
• 85g black olives
• 200g pack feta cheese

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 250g couscous
• 300g frozen broad beans
• 125g baby spinach leaves
• 20g pack fresh mint
• 85g black olives
• 200g pack feta cheese

PER SERVING

410 kcalories, protein 17g, carbohydrate 39g, fat 22 g, saturated fat 8g, fibre 6g, salt 3.16 g

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