Feta couscous with griddled veg

Feta couscous with griddled veg
  • Serves: 4
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

A fabulous fusion of Mediterranean flavours, this is one sexy salad!


  • 200g fresh or frozen podded broad beans
  • 200g plain dried couscous
  • 1 vegetable stock cube
  • 12 baby carrots, scrubbed and halved lengthways
  • 500g asparagus, trimmed
  • 2 courgettes thinly sliced lengthways
  • Low calorie cooking spray
  • 2 garlic cloves, finely chopped
  • Grated zest and juice of 2 unwaxed lemons
  • Salt and freshly ground black pepper
  • A small handful of fresh mint, roughly chopped
  • 60g feta, crumbled


  1. Boil the beans for 4-5 minutes, or until tender. Drain reserving 300ml of the cooking water.
  2. Put the couscous in a shallow, heatproof bowl. Dissolve the stock cube in the reserved water and pour over the couscous. Stir in the beans and cover with cling film. Leave to stand for 8-10 minutes until the liquid is absorbed then fluff up with a fork.
  3. Meanwhile, put the carrots, asparagus and courgettes in a bowl and spray with low-calorie cooking spray. Add the garlic and half the lemon zest and juice, season and toss. Place a griddle pan over a high heat. When hot, cook the carrots for 4 minutes, then turn. Add the courgettes and cook for a further 2 minutes, then add the asparagus for the last 4 minutes, turning once, until browned and tender.
  4. Stir the remaining lemon juice into the couscous with a little pepper and mint. Spoon onto 4 plates and top with griddled veg. Scatter over the feta and the remaining lemon zest to serve.

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