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A clean fresh combination of cooked couscous, grapes and feta. Try it with a mixture of grapes and taste the difference. Also, experiemnt with the varieties of feta for different flavour and texture combinations.

  • Makes/Serves
  • 4 to 6
  • Preparation Time
  • 10 mins
  • Cook | Chill | Freeze
  • 5 mins
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • 2 cups couscous
  • ¼ cup slivered almonds
  • ¼ tsp cumin seeds
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 75g baby spinach leaves, roughly shredded
  • 125g red grapes
  • ¼ cup coriander leaves
  • 1/3 cup roughly crumbled Greek feta
  • Flaked salt, to taste
  • Freshly ground black pepper, to taste


  1. Place the couscous in a large heat proof bowl and pour over 2½ cups boiling water.
  2. Cover the bowl in plastic wrap and set aside for 5 minutes.
  3. Meanwhile, heat a small frying pan over medium heat.
  4. Add the almonds and cumin and cook for 1-2 minutes or until starting to go light golden.
  5. Remove and set aside.
  6. To serve, combine the oil, lemon juice, salt and pepper and stir through the couscous using a fork to fluff up the grains.
  7. Add the almonds, cumin seeds, spinach, grapes and coriander.
  8. Top with feta and a few extra grapes and serve.
  9. Alternatively, refrigerate until needed.


This recipe has no variations