"I have been making this recipe forever. I always thought couscous was bland and boring, but once I made this using pretty much what I had to hand at the time, it stuck. This is a great addition to a barbecue or lunch spread. Everyone always comments on it. You’ll find it a really easy go-to, as it’s a gorgeous accompaniment to most dishes."
Feta, Cranberry and Pistachio Couscous
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Prep time: 10mins
Cook time: 5mins
Serves or Makes: 6
Recipe Card
ingredients
- 200 gram couscous
- 300 milliliter boiling water
- 4 tbsp olive oil
- 1 lemon, juiced
- Pinch of flaked sea salt
- 100 gram pistachios
- 100 gram dried cranberries
- 100 gram feta cheese, cut into 1cm cubes
- 10 gram fresh parsley leaves, roughly chopped
- 10 gram fresh coriander leaves, roughly chopped
- 10 gram fresh basil leaves, roughly chopped
- 10 gram fresh mint leaves, roughly chopped
- Grind of black pepper
Method
Step 1
Place the couscous in a clear heatproof bowl, pour over the boiling water, cover the bowl with cling film and leave the couscous to stand for 5 minutes or until all the water has been absorbed.
Step 2
Fluff it all up with a fork, adding a touch more water if it seems dry. Stir in the olive oil, lemon juice and salt and mix well. Pop your pistachios into the food processor, and allow them to go somewhere beyond chopped to a textured dust, as this adds a really lovely green colour to the couscous.
Step 3
Fold the crushed pistachios and dried cranberries through the couscous to distribute them evenly. Then stir through the cubes of feta, gently so they don’t break. Add all your chopped herb leaves.
Step 4
Before serving the couscous, add more olive oil and lemon juice to taste, or if the mix seems dry. This is especially important the next day once it’s been in the fridge. Season it with extra salt and black pepper too, if needed. Enjoy.