Sides & SaladsStartersVegetarian

Mediterranean Couscous Salad

Prep Time: 18 mins
Cooking Time: 0
6 people

Used in this recipe

Ingredients

500g couscous
120ml Filippo Berio Extra Virgin Olive Oil
60ml lemon juice
1/2 tsp lemon zest
1 tsp lime zest
1 can of chickpeas, drained
85g pitted dates, diced
30g crumbled feta (omit to make vegan)
1/2 tsp minced chives
1 plum tomato, seeded and diced
1/2 cup chopped walnuts

Method

Prepare couscous according to package directions. Set aside.
Whisk together olive oil, lemon juice, lemon and lime zest until combined. Add chickpeas, dates, feta cheese, chives and mint; mix well. Stir in tomato and walnuts. Set aside.
Fluff couscous with a fork until grains are separated; transfer to large serving bowl. Pour olive oil mixture over couscous, mixing well.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.