Side Servings

Couscous, feta, apricot and pomegranate salad

20 minutes
Wine/Spirit Pairing
Miles Mossop Saskia White Blend 2005

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  • 200 g wholewheat couscous, prepared
  • 5 fresh apricots, sliced in half
  • 20 g chives,chopped
  • ½ cup extra virgin olive oil
  • 200 g feta slices
  • 100 g pomegranate rubies
  • 100 g pecan nuts

Mix together the couscous(click here for tips on how to prepare couscous), *apricots, pomegranates and pecan nuts.

Make a dressing by mixing together the garlic, chilli, parsley, chives, olive oil and lemon juice.

Marinate the feta in the dressing.

When ready to serve, spoon the couscous onto a platter and top with the feta. Drizzle over the remaining dressing.

*Cook's note: if apricots are out of season when you want to make this dish, use mandarin segments instead. Pomegranate rubies are seasonally available at Woolworths stores.

Per serving: 2518kJ, 12.2g protein, 44.9g fat, 3.6g carbs


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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