Zingy Beetroot, Feta Cheese, Cous cous Salad


by: GregL

You could use any roast vegetable here really, but I particularly love the combination of the earthy beetroot and the spiky feta cheese. I use cous cous which is incredibly easy to prepare, but you could also try using bulgur wheat which is healthier alternative and just as easy to prepare.


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serves: 4

4 large cooked beetroot, sliced in quarters

3 tablespoons of balsamic vinegar

200g of feta cheese

200g of couscous

2 teaspoon of vegetable stock granules

100g of pine nuts, toasted


3 tablespoons of extra virgin olive oil

1 tablespoon of lemon juice

1 teaspoon of Dijon mustard

1 clove garlic finely chopped

Sea salt and ground black pepper to season

Nutrition Facts
Zingy Beetroot, Feta Cheese, Cous cous Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 613

  • Total Fat: 38.3 g
  •     Saturated Fat: 10.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 44.5 mg
  • Sodium: 624.3 mg
  • Total Carbs: 51.7 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 8.9 g
  • Protein: 18 g

how is this calculated?

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1.  Whisk together the ingredients for dressing and set aside.

2.  Put the cous cous in a bowl with the stock granules and cover with boiling water, cover with cling wrap and leave until all the water has been soaked up and the cous cous is nice a plump! Using a fork fluff up the cous cous when it’s ready.

3.  Toss in the beetroot, along with the dressing, pine nuts and feta cheese.

4.  Serve straightaway or allow to sit for a little to allow the flavours to develop.

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