Green couscous salad

Green couscous salad

From Pasta to Pancakes
Claire Peters

I love this as a really fresh and vibrant salad. Don’t overcook the veg, as they’re best with a bit of a crunch, and lots of lime juice. This is so tasty and nutritious to gobble up when you get a minute in your hectic day.


Quantity Ingredient
75g frozen peas
50g fresh sugar snap peas
1 chicken or vegetable stock cube
60ml water, boiling
50g couscous
1 tablespoon olive oil
1/2 green chilli, deseeded and chopped finely
1 lime, juiced
50g feta cheese


  1. Bring a medium saucepan of water to the boil, and add the peas and sugar snap peas. Cook uncovered for 3–4 minutes.
  2. Meanwhile mix the stock cube into the boiling water and pour over the couscous. Leave to stand for 5 minutes, then fluff it up with a fork.
  3. Drain the peas and sugar snaps, and add them to the couscous.
  4. Add the olive oil, green chilli and lime juice.
  5. Mix it all up and have a taste. It should be fresh and vibrant. Tip it into an airtight container.
  6. Crumble over the feta and serve.

Optional extras:

  • Anything green… Try herbs such as coriander, parsley or basil. Some green peppers or a drizzle of pesto would be tasty. What about frozen broad beans or even fresh ones? You could replace the feta with goat’s cheese.

Serving suggestions:

  • For lunch I have it just as it is. However, this would be delicious with some roast chicken and is great with a summer barbecue. It tastes best chilled, so put an ice pack in your bag if it’s going to be your packed lunch.


  • If you plan to keep this for longer than a morning, keep the couscous separate from the vegetables. Keep them in airtight containers in the fridge for up to 2 days.
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