Crispy couscous with kale, pomegranate & whipped feta
Quick to cook, couscous makes a tasty base for this colourful rustic salad with a delicious seasonal twist
Light Feta Cheese
0% fat natural Greek yogurt
1 clove(s), crushed
Vegetable stock cube(s)
½ cube(s), 275ml stock
Wholewheat Couscous, dry
Low Fat Spread
200 g, tough stems removed
Lemon Juice, Fresh
40 g, seeds
- Put the feta, yogurt and garlic in the bowl of an immersion blender and blend until smooth, scraping down the sides of the bowl between blitzes (or you can use a hand-held whisk for a bit of a workout.) Cover and place in the fridge.
- Pour the stock over the couscous in a large bowl and allow it to sit for 5 minutes, covered, or until it has absorbed the liquid. Fluff it up and set aside. Melt the spread with 1 tbsp olive oil in a lidded, nonstick frying pan over a medium heat. Reduce the heat, add the couscous and use a spatula to make a flat, even layer in the pan. Cover and leave to steam for 15 minutes or until the underside and edges of the couscous are golden and beginning to crisp.
- Meanwhile, give the large bowl a wipe then add the kale. Use your fingers to massage the remaining 1 tsp oil, ½ tbsp lemon juice and a pinch of salt into the kale, until it begins to soften. Add the remaining lemon juice, season well and toss to combine.
- Once the couscous is cooked, remove the lid and cover the pan with a large upturned serving plate. Carefully flip the couscous onto the plate so that it’s crispy-side up. Remove the whipped feta from the fridge. Pile the kale on top of the couscous, dollop with the whipped feta and sprinkle over the pomegranate seeds and a grinding of black pepper to serve.