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Rainbow Couscous Salad

Rainbow Couscous Salad

By Morrisons
Published on 25 February 2025
More summer salads with a twist... to help the kids get their five a day in with ease. Dig into this tasty rainbow couscous salad, packed with cupboard ingredients to help you save more pennies. Winner.
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Time and servings

35 minsTotal time
4Servings

Ingredients

  • 300g couscous
  • 100g cherry tomatoes, halved
  • ½ cucumber, cubed
  • 1 large orange, skin removed and cut into segments
  • 198g sweetcorn, drained
  • 80g pomegranate seeds
  • 2 garlic cloves, minced
  • 1 bunch coriander, finely chopped
  • 2 tbsp white wine vinegar
  • 150ml olive oil
  • 20g fresh mint leaves, roughly chopped
  • 100g feta cheese, crumbled
  • Salt
  • Pepper

Method

  1. Step 1

    Cook the couscous according to the packet instructions, or until most of the water has been absorbed, drain off any excess water, and stand for 5 minutes.

  2. Step 2

    While the couscous is cooking, make the dressing by whisking together the garlic, coriander, white wine vinegar, extra virgin olive oil, and a pinch of salt and pepper in a large bowl.

  3. Step 3

    Add the tomatoes, cucumber, orange segments, sweetcorn, and pomegranate seeds to the dressing and stir. Add the warm couscous and stir again until well coated in the dressing. Taste and adjust the seasoning as needed.

  4. Step 4

    Transfer the salad to a large serving bowl and top with the chopped mint and crumbled feta cheese. Store any leftovers in an airtight container for a quick and healthy lunch or mid-week meal.