Couscous Broccolini Salad with Olives and Feta

Light, vibrant, and packed with flavour, this couscous salad is a perfect side or standalone dish. The broccolini adds crunch and colour, while feta and olives bring a salty, savoury edge. It’s easy to prepare and ideal for lunches, barbecues, or meat-free meals.

Ingredients

• 1 cup couscous
• 1 cup boiling water
• 1 bunch broccolini, trimmed
• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and halved
• 100g Danish feta, crumbled
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• Chopped parsley, to garnish

Method

1. Place couscous in a heatproof bowl and pour over boiling water. Cover and let stand for 5 minutes. Fluff with a fork.
2. Blanch broccolini in boiling water for 1–2 minutes until bright green and just tender. Drain and rinse under cold water. Chop into bite-sized pieces.
3. In a small jar, combine lemon juice, mustard, vinegar, olive oil, salt and pepper. Shake well to combine.
4. In a large bowl, combine couscous, broccolini, onion, olives and feta.
5. Pour over the dressing and toss gently to combine.
6. Garnish with chopped parsley and serve.

This salad is delicious warm or cold, and makes an excellent make-ahead option for easy entertaining.