Summer couscous salad of feta and gremolata

A couscous salad wonderfully enhanced with zesty lemon, fresh mint and salty feta.

Ingredients for two people

150 g	couscous
1/2 bunch	parsley bunch, chopped
1/2	lemon, zested & juiced
2	garlic cloves, chopped
1 tin	cannellini beans, strained & rinsed
1/2 bunch	mint, chopped
2	cucumber, diced
1 tsp	HF all spice
100 g	feta, crumbled
2 tbs	olive oil

Hellofresh recipe

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous “e.g.” 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove the cling wrap and then fluff the couscous with a fork.

For the gremolata

For the gremolata place the parsley, lemon zest, and garlic on the chopping board. Chop the ingredients together until they are nice and fine and are well combined. Gather the gremolata and place in a small bowl and leave aside.

For the salad

Combine the cannelini beans, mint, cucumber, and the all spice in a large bowl with a dash of olive oil and toss well to combine. Toss through the couscous, crumble the feta and toss in the gremolata and lightly mix through.

To serve

Divide the salad between bowls and serve with a dash of olive oil, and squeeze of lemon juice.

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