Warm Pearl Couscous Salad
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Warm Pearl Couscous Salad

with Fresh Mint and Sultanas

This delicious salad is filled with bright and fresh ingredients like mint and parsley and gets an added pop of sweetness from sultanas. Tossed in a zippy lemon vinaigrette and finished with crumbled feta, it's an easy mid-day meal that will keep you satisfied all afternoon.

Pine nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time15 minutes


/ serving 2 people

¾ cup

Pearl Couscous

(Contains Wheat)

7 g


28 g

Sultana Raisins

7 g


1 unit(s)

Garlic, cloves

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)


28 g

Pine Nuts

(Contains Pine nuts)

1 unit(s)

Vegetable Broth Concentrate

28 g

Baby Spinach

1 unit(s)


Not included in your delivery

¼ tsp


2.5 tbsp


1 tbsp


¼ tsp


½ tsp



Nutrition Values

Calories680 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate69 g
Sugar13 g
Dietary Fiber6 g
Protein16 g
Cholesterol35 mg
Sodium930 mg
Trans Fat0.4 g
Potassium550 mg
Calcium175 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl


  • Heat a medium pot over medium heat.
  • Meanwhile, peel, then thinly slice shallot into 1/8-inch slices.
  • When hot, add 1 tbsp butter, then shallots. Cook, stirring often, until softened, 1-2 min.
  • Add couscous, then cook, stirring often, until couscous is slightly golden, 2-3 min. Add 1 1/2 cups water, vegetable broth concentrate and 1/4 tsp tsp salt. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.
  • Meanwhile, peel, then mince or grate garlic.
  • Roughly chop parsley.
  • Pick mint leaves from stems, then roughly chop.
  • Roughly chop spinach.
  • Zest, then juice lemon.
  • Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
  • Strain couscous, then return to the same pot, off heat. 
  • Add 1/2 tbsp oil, then stir to coat.
  • To a large bowl, add 1 tbsp lemon juice, 2 tbsp oil, 1/4 tsp garlic and 1/4 tsp sugar (NOTE: Reference garlic guide). Season with salt and pepper, then whisk to combine.
  • Add couscous, spinach, parsley, mint, raisins, lemon zest and half the feta to the bowl with the dressing, then toss to combine. Season with salt and pepper to taste.
  • Divide warm couscous salad between plates, then sprinkle pine nuts and remaining feta over top.
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