Orange & feta giant couscous salad

Orange & feta giant couscous salad

By Cassie Best
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(3 ratings)
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Prep: 25 mins Cook: 10 mins plus cooling

Easy

Serves 8
Pile this Middle Eastern-influenced salad onto platters to serve as part of a party spread

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal335
  • fat15g
  • saturates8g
  • carbs34g
  • sugars8g
  • fibre4g
  • protein14g
  • salt2g
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Ingredients

  • 300g pack giant couscous (available from Merchant Gourmet)
    Couscous

    Couscous

    koos-koos

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

  • 5 oranges, 3 zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 2 tsp ground cinnamon
  • 2 tsp ground coriander
  • 2 small red onions, halved and thinly sliced
  • 2 x 200g packs feta cheese, crumbled into chunky pieces
  • small bunch mint, leaves picked and chopped
    Mint

    Mint

    mi-nt

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

  • small bunch coriander, chopped
  • 100g bag baby spinach

Method

  1. Bring a large pan of salted water to the boil. Add the couscous and cook following pack instructions. Meanwhile, cut the peel off the oranges with a small fruit knife, then cut into segments – catching any juice in a large bowl. Set the orange segments to one side.

  2. When the couscous is cooked, drain, then add to the bowl with the orange juice. Add the orange zest and lemon zest and juice, olive oil, harissa, spices, and some seasoning. Leave to cool, stirring every now and then to prevent it from sticking together. Can now be chilled for up to 24 hrs.

  3. Once cooled, add the remaining ingredients, including the orange segments, to the couscous. Gently toss everything together, being careful not to break up the orange too much. Serve at room temperature. Any leftovers can be kept in the fridge for up to 2 days.

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Comments, questions and tips

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nicolayule
5th Jun, 2014
5.05
Scrummy! Made twice and wouldn't change a thing. Made it once to go with lamb tagine and the next time just to have on its own. Just about to make it again!!
Frantic Flapjack
17th Apr, 2014
2.55
Fresh tasting but the spinach leaves seemed like a spare part so don't worry if you don't have any. I used the normal sized couscous as we had it in the cupboard and it worked out fine.
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