Giant Couscous with Blueberries, Hazelnuts, Feta & Preserved Lemons
Giant Couscous with Blueberries, Hazelnuts, Feta & Preserved Lemons is a vibrant salad that combines chewy couscous, sweet blueberries, tangy preserved lemons, crunchy hazelnuts, and creamy feta. Fresh herbs and a zesty dressing tie everything together for a refreshing, satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop & Tossed
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
300g giant couscous, cooked
2 big handfuls fresh baby spinach, washed
1/3 bunch fresh parsley, leaves picked
50g blueberries, washed
2 preserved lemons, thinly sliced
3 tablespoons extra virgin olive oil
Juice from 1 lemon
1 teaspoon mustard seeds, toasted & crushed
Salt and pepper, to taste
Sea salt flakes, to taste
60g feta, crumbled (for serving)
3 tablespoons hazelnuts, chopped (for serving)
Instructions
- Cook the giant couscous according to package instructions, then let it cool slightly.
- In a large bowl, combine couscous, spinach, parsley, blueberries, and preserved lemons.
- In a small bowl, whisk olive oil, lemon juice, a pinch of salt, and crushed mustard seeds to make the dressing.
- Pour dressing over the couscous mixture and toss gently until well coated.
- Season with salt, pepper, and sea salt flakes to taste.
- Just before serving, sprinkle with crumbled feta and chopped hazelnuts.
Notes
Swap blueberries with pomegranate seeds or blackberries.
Add arugula or kale for extra greens.
Top with grilled chicken, salmon, or chickpeas for protein.
Use almonds or walnuts instead of hazelnuts.
Replace preserved lemons with lemon zest and juice if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
