Couscous, Roast Grape and Feta Salad

Prep Time: 35 mins | Total time: 35 mins

Course: Starters | Servings: 2

Difficulty level: Easy


  • ½ cup couscous
  • 1 cup vegetable broth
  • 2 tbsp pumpkin seeds
  • ¼ cup roasted walnuts
  • ¼ cup crumbled feta
  • ¼ cup pomegranate arils
  • ½ cup seedless grapes (green or black)
  • ¼ cup chopped parsley
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 ½ tbsp balsamic vinegar
  • Salt and black pepper, to taste
  • For garnish: chopped fresh coriander or parsley



  • Preheat oven to 425 F / 220 C.
  • In a baking dish, toss grapes with 1 tbsp olive oil, salt and pepper to taste. Roast in oven for 30 minutes, until blistered and caramelized. Drain grapes, reserving the grape juice for use in the salad dressing
  • To cook couscous, bring vegetable broth to boil in a small pot. Add butter. Add couscous and take the pot off the flame. Cover and let the couscous rest for 5 minutes. Use a fork to fluff the couscous and break up any lumps
  • In a salad bowl, add the cooked couscous, roast grapes, pumpkin seeds, walnuts, pomegranate, feta and chopped parsley
  • To make the dressing, add grape juice, the remaining olive oil, balsamic vinegar, and salt and pepper to taste in a lidded glass jar. Shake vigorously until combined
  • Add dressing to salad and toss. Garnish with chopped herbs.
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