Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins


 3 tbsp extra virgin olive oil
 2 tbsp lemon juice
 1 tsp Dijon mustard
 1 tsp chilli flakes
 1 cup raw wholemeal couscous or bulgur wheat
 120 g rocket, bag
 ½ cup fresh mint, torn
 ½ cup frozen Peas
 1 head broccoli/ broccolini
 150 g Danish feta
 ¼ cup pine nuts or flaked almonds

1

Boil the kettle, put couscous/bulgur wheat in a heat proof bowl with enough room to add 1 cup of boiling water. Cover couscous with the boiling water and cover the bowl with cling film for about 20minutes.

2

Make the dressing by combining the olive oil, lemon juice, mustard and chilli flakes in a jar. Shake until well combined.

3

Chop the broccoli into small bite size florets and put into a heat proof bowl and cover with boiling water for about two minutes. Drain, rinse in cold water and leave to continue draining.

4

Do the same with the peas but only leave them in in the hot water for 1 minute before draining and rinsing them under cold water.

5

Grab a large salad bowl and cover the bottom with rocket.

6

After 20minutes remove the cling film and fluff the couscous with a fork then cover with the dressing. Add the broccoli and peas mixing them through gently with your fingers.

7

Place the couscous mixture on top of the rocket and top with mint leaves, feta and pine nuts.

8

Finish with a drizzle of olive oil, a squeeze of lemon and a good crack of pepper.

Serve with Roast chicken a tin of tuna or add 1 tin of chick peas if you prefer to keep it vego.
GF - substitute couscous for quinoa or brown rice, DF and LF substitute feta for avocado.




Ingredients

 3 tbsp extra virgin olive oil
 2 tbsp lemon juice
 1 tsp Dijon mustard
 1 tsp chilli flakes
 1 cup raw wholemeal couscous or bulgur wheat
 120 g rocket, bag
 ½ cup fresh mint, torn
 ½ cup frozen Peas
 1 head broccoli/ broccolini
 150 g Danish feta
 ¼ cup pine nuts or flaked almonds

Directions

1

Boil the kettle, put couscous/bulgur wheat in a heat proof bowl with enough room to add 1 cup of boiling water. Cover couscous with the boiling water and cover the bowl with cling film for about 20minutes.

2

Make the dressing by combining the olive oil, lemon juice, mustard and chilli flakes in a jar. Shake until well combined.

3

Chop the broccoli into small bite size florets and put into a heat proof bowl and cover with boiling water for about two minutes. Drain, rinse in cold water and leave to continue draining.

4

Do the same with the peas but only leave them in in the hot water for 1 minute before draining and rinsing them under cold water.

5

Grab a large salad bowl and cover the bottom with rocket.

6

After 20minutes remove the cling film and fluff the couscous with a fork then cover with the dressing. Add the broccoli and peas mixing them through gently with your fingers.

7

Place the couscous mixture on top of the rocket and top with mint leaves, feta and pine nuts.

8

Finish with a drizzle of olive oil, a squeeze of lemon and a good crack of pepper.

Serve with Roast chicken a tin of tuna or add 1 tin of chick peas if you prefer to keep it vego.
GF - substitute couscous for quinoa or brown rice, DF and LF substitute feta for avocado.
Pea, mint and feta salad

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