Light, vibrant, and packed with flavour, this couscous salad is a perfect side or standalone dish. The broccolini adds crunch and colour, while feta and olives bring a salty, savoury edge. It’s easy to prepare and ideal for lunches, barbecues, or meat-free meals.
Ingredients
- 1 cup couscous
- 1 cup boiling water
- 1 bunch broccolini, trimmed
- 1 tbsp olive oil
- 1 small red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 100g Danish feta, crumbled
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Chopped parsley, to garnish
Method
- Place couscous in a heatproof bowl and pour over boiling water. Cover and let stand for 5 minutes. Fluff with a fork.
- Blanch broccolini in boiling water for 1–2 minutes until bright green and just tender. Drain and rinse under cold water. Chop into bite-sized pieces.
- In a small jar, combine lemon juice, mustard, vinegar, olive oil, salt and pepper. Shake well to combine.
- In a large bowl, combine couscous, broccolini, onion, olives and feta.
- Pour over the dressing and toss gently to combine.
- Garnish with chopped parsley and serve.
This salad is delicious warm or cold, and makes an excellent make-ahead option for easy entertaining.
