Moroccan cous cous salad with feta parcels

Moroccan cous cous salad with feta parcels

The tartness of the pickled vegetables cuts beautifully through the rich, salty taste of the feta cheese in this beautiful summer salad.

Course Salad
Keyword cous cous, feta, harissa, moroccan, salad, summer, vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Keri Astill-Frew


  • 150 g cous cous
  • 150 g watercress
  • 300 g feta or dairy free cheese
  • 2 egg yolks or dairy-free milk
  • Pinch chilli flakes
  • 1/2 bunch coriander chopped
  • 1/2 bunch mint chopped
  • Juice of 1/2 a lemon
  • 1 red onion finely sliced
  • 150 g Chantenay carrots washed
  • 4 tbsp white wine vinegar
  • 2 sheets filo pastry
  • 1 tbsp harissa
  • 75 ml Greek yoghurt or dairy free yoghurt
  • 40 g pistachios without shells
  • 1 pink grapefruit


Preheat the oven to 180°C. While you bring 150ml of water to the boil place the cous cous in a bowl and add a good pinch of salt. Pour over the boiling water then cover tighly with clingfilm. Leave for five minutes before removing the clingfilm and fluffing up with a fork. Mix in the coriander and mint along with the lemon juice and chilli flakes. Check seasoning and adjust to taste. Set aside.

Quarter the washed carrots lengthways and place into a bowl along with the sliced red onion. Add in a good pinch of salt along with the white wine vinegar and set aside to pickle.

Take the filo pastry and lay the sheets out flat on a work surface. Cut into twelve equal squares and brush with egg yolk. Divide the feta cheese equally between each, placing as centrally as possible, then take the corners of each square of pastry and bring inwards, gently pinching together to create small parcels. Place the parcels onto a lined baking tray and place the tray into the pre-heated oven. Bake for 10-15 minutes, or until the pastry is lightly golden and crisp.

Tip the pistachios onto a baking tray and toast in the oven for five minutes. Allow to cool slightly, then crush roughly with a pestle and mortar or the back of a knife. Mix the harissa with the yoghurt and add salt to taste. Peel and slice the pink grapefruit and keep ready for serving.

To serve, divide the watercress between four plates. Drain the pickled carrots and arrange on top. Pile on the cous cous then add in the grapefruit slices. Drizzle the lot with the harissa yoghurt and sprinkle with pistachios before serving with the warm feta parcels.