Name: Couscous Beetroot and Feta Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 1 tbsp sunflower seeds; 2 tbsp cooked couscous; 2 small cooked beetroot (cubed); 30 g feta; 1 spring onion; 8 basil leaves; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; Pinch black pepper

Jump to Recipe Print Recipe

This tasty couscous beetroot and feta salad is the perfect recipe to make with leftover couscous and cooked beetroot. It makes a great light meal that's perfect for picnics and packed lunches.

I love leftovers. If possible I try to always make enough so there's something for the next day. Sometimes I'll just eat the leftovers exactly as they are. For example curries and soups are brilliant just reheated. Do check out my Cook Once Eat Twice page for more inspiration.

A tasty meal from leftovers!

Other times I'll use the leftovers of a few different meals to put together something new. That is exactly what I did with this salad. I had leftover couscous, leftover cooked beetroot and even leftover feta from another meal.

That meant that this salad was quickly and easily thrown together in less than 5 minutes. Even so, it was no less tasty for that. Beetroot and feta is a brilliant combination and with the light lemon dressing it's perfect as a lunchtime meal.

It's healthy but still filling so you won't be feeling hungry an hour later.

This beetroot and feta salad is perfect all year round!

Some salads are very summery but this beetroot and feta salad recipe is perfect all year round. It's the kind of salad that is very easy to take to work as a packed lunch or to put in a picnic.

It's also easy to adapt to suit the ingredients you have to hand. Do check out my suggestions further down this post.

An easy recipe to scale up

The quantities in this recipe are just for one person but it's very easy to scale up. Don't feel you have to use exactly the same quantities. As I said earlier, this salad was first developed in order to use up leftovers.

It was also a recipe for me to enjoy some of the foods my husband is not keen on! Beetroot is just one of them so I often have leftovers.

How could you adapt this recipe?

Ultimately you could swap almost any of the ingredients in this salad but still have a brilliant recipe. The couscous could be substituted for another leftover carb such as pasta, rice or bulgur wheat.

The beetroot could be replaced by roasted butternut squash or sweet potato. The feta could be replaced by another cheese. I often use Cheshire cheese in salads like this as its crumbliness works really well. It's also good for those who like milder cheeses.

The sunflower seeds could be replaced by pumpkin seeds or sesame seeds.

If you don't have any lemons or lemon juice then vinegar is absolutely fine.

Ok, if you make all these substitutions you won't really have the same salad but it will still be totally scrumptious as well as being a healthy filling meal.

How long does this salad keep for?

If you want you can make a big batch of this salad and store it in the fridge for a few days. It'll keep for about three days although it's best eaten when freshly prepared.

The toasted sunflower seeds will lose their crunchiness and absorb the moisture from the salad and the beetroot juice will colour the rest of the salad ingredients so it won't look so good. However, that is definitely not a reason for me to stop eating it!

Recipe

Couscous Beetroot and Feta Salad

Corina Blum

This delicious couscous beetroot and feta salad is delicious as a main meal. It's also perfect for picnics and packed lunches.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Main Course, Salad

Cuisine International

Servings

Calories 372 kcal

Ingredients

1 tablespoon sunflower seeds
2 tablespoon cooked couscous
2 small cooked beetroot cubed
30 g feta
1 spring onion
8 basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
Pinch black pepper

Instructions

Toast the sunflower seeds in a dry pan. Keep shaking the pan so they don't burn. Take them out when they begin to turn golden.
Put the couscous on a plate and pile all the ingredients on top. Season and top with a squeeze of lemon juice and a drizzle of extra virgin olive oil.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

Calories: 372kcalCarbohydrates: 27gProtein: 10gFat: 25gSaturated Fat: 6gCholesterol: 26mgSodium: 467mgPotassium: 597mgFiber: 6gSugar: 13gVitamin A: 470IUVitamin C: 16.1mgCalcium: 174mgIron: 2mg

Keyword beetroot feta salad

Tried this recipe?Tag me on Instagram @Searchingforspice

Pin this couscous beetroot and feta salad for later!

Beetroot couscous and feta salad pin image

More Filling Salad Recipes

I love filling substantial salads that are still healthy. In fact, I've even got a recipe collection just for main course salads! Here are just few of the recipes I recommend:

Israeli couscous salad — Tomato and Olive Couscous Salad

Spelt and lentil caprese salad — Spelt and Lentil Caprese Salad

Tuna Cannellini Bean Salad — Cannellini Bean Tuna Salad

You might also like my beetroot and goats cheese salad.

Keep in touch

Do let me know if you try this beetroot salad recipe and if you made any changes. I love to get feedback from readers.

You can also stay up to date by following on Instagram, Facebook and Twitter.

Why not sign up to my weekly newsletter too. I’ll even send you a FREE printable:

7 Simple Achievable Ways to Cook More From Scratch!

Cook Once Eat Twice hosted by me, Corina, here at Searching for Spice.

Comments