Pea, Mint & Feta Couscous Salad

A summery salad with just a few ingredients that works well as a light meal on its own or as a side dish to your weeknight meals or weekend barbecues. You can now get very decent vegan Greek-style cheese if you want to replace the feta to make this a vegan-friendly salad.


Prepare the couscous according to the packet instructions and fluff with a fork. Set aside to cool.

Put the frozen peas in a bowl and pour over just boiled water to cover. Allow to sit for 10 minutes and then drain well.

In a small bowl whisk together the olive oil and lemon juice for a dressing and season with salt and pepper.

Toss the peas, herbs and radishes through the couscous and put on serving plates. Top with the feta and drizzle over a little dressing.

TIP: try with some toasted pine nuts if you like.



  • 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
  • 100g frozen peas
  • 2 tbsp chopped fresh mint, plus extra for garnish
  • 1 tbsp chopped fresh parsley
  • 4 radishes, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • 100g feta, chopped or crumbled