Couscous, Red Grape and Fetta salad
Preparation time: 10 minutes
Cooking time: 5 minutes
2 cups couscous
¼ cup slivered almonds
¼ teaspoons cumin seeds
2 tablespoon olive oil
1 tablespoon lemon juice
Salt and cracked black pepper
75g baby spinach leaves, roughly shredded
125g red grapes
¼ cup coriander leaves
⅓ cup roughly crumbled fetta
Place the couscous in a large heat proof bowl and pour over 2 ½ cups boiling water. Cover the bowl in plastic wrap and set aside for 5 minutes.
Meanwhile, heat a small frying pan over medium heat. Add the almonds and cumin and cook for 1-2 minutes or until starting to go light golden. Remove and set aside.
To serve, combine the oil, lemon juice, salt and pepper and stir through the couscous using a fork to fluff up the grains. Add the almonds, cumin seeds, spinach, grapes and coriander. Top with fetta and a few extra grapes and serve. Alternatively, refrigerate until needed.
Image and Recipe courtesy of Horticulture Australia Ltd.