Photo of Crispy couscous with kale, pomegranate & whipped feta by WW

Crispy couscous with kale, pomegranate & whipped feta

Points® value
Total Time
40 min
25 min
15 min
Quick to cook, couscous makes a tasty base for this colourful rustic salad with a delicious seasonal twist


Light feta cheese

75 g

0% fat natural Greek yogurt

75 g


1 clove(s), crushed

Vegetable stock cube

½ cube(s), 275ml stock

Wholewheat Couscous, dry

200 g

Low Fat Spread

1 tablespoon(s)

Olive Oil

1 tablespoon(s)

Kale, raw

200 g, tough stems removed

Lemon Juice, Fresh

1 tablespoon(s)


40 g, seeds


  1. 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.
  2. 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.
  3. 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.
  4. 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.