Name: Spring Salad Couscous Florida Grapefruit Feta and Mint
Prep time: 10 min
Total time: 10 min
Ingredients: 400 g couscous; 300 ml hot vegetable stock; Bunch spring onions (chopped); 1 yellow pepper (deseeded, diced); 1 orange pepper (deseeded, diced); 2 Florida grapefruits; Small handful mint leaves; 300 g feta cheese; Freshly ground black pepper

I just love this time of year when Spring is just around the corner. The bulbs start to pop up in the garden, the days are getting lighter and longer, and we have that feeling of hope that Spring and then Summer is on its way. Today it’s the turn of a couscous salad: The Spring Salad Couscous Florida Grapefruit with Feta and Mint.

Couscous is a great store cupboard item, and great for rustling up a salad. You simply need to add boiling water with a stock cube in it, add some extra salad ingredients, add a dressing, gently mix it all up and it’s ready.

I often have couscous mixed with tomato, cucumber, feta and french dressing, but today it’s nice to go for a total change. Today we are sharing the Spring Salad Couscous Florida Grapefruit Feta and Mint with you. I just love the combination of flavours here, particularly with couscous.

Spring Salad Couscous Grapefruit Feta Mint

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Spring Salad Couscous Florida Grapefruit Feta and Mint

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Ingredients

400 g couscous
300 ml hot vegetable stock
Bunch spring onions chopped
1 yellow pepper deseeded, diced
1 orange pepper deseeded, diced
2 Florida grapefruits
Small handful mint leaves
300 g feta cheese
Freshly ground black pepper

Instructions

Place the couscous in a shallow bowl and pour over the hot stock. Leave to stand for 5 minutes, until all the stock has been absorbed, and then fluff the couscous up with a fork. Stir in the spring onion and chopped peppers.
Meanwhile, cut the skin and pith from the grapefruits. Hold them over the bowl containing the couscous and carefully remove the segments so that any juice can be stirred into the couscous. Carefully fold in the segments taking care not to break them up too much.
Fold in the mint. Transfer to a pretty serving bowl or platter and crumble over the feta cheese. Add a good grinding of black pepper and serve immediately.
If taking in a lunchbox, take an ice pack to keep chilled until lunchtime.

For more lunch box recipe ideas, do check out our Recipes section, and specifically salads, then click here.

Thanks for reading!

The Lunchbox Lady x