Spinach, broad bean & feta salad

Spinach, broad bean & feta salad

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(11 ratings)

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Cooking time

Ready in 20 - 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
410
protein
17g
carbs
39g
fat
22g
saturates
8g
fibre
6g
sugar
0g
salt
3.16g

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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Method

  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.

Recipe from Good Food magazine, August 2004

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Comments

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

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

irangadunu's picture
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nice. better with less cous cous

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

kettmcafee's picture
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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
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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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