Raspberry and Feta Salad Recipe

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  • Couscous – 350 gms
  • Boiling Chicken Stock or Vegetable Stock – 600 ml
  • Fresh Raspberries – 350 gms
  • Fresh Basil – small bunch
  • Feta Cheese – 225 gms, cubed or crumbled
  • Courgettes – 2, thinly sliced
  • Spring Onions – 4, trimmed and diagonally sliced
  • Pine Kernels – 55 gms, toasted
  • Rind of 1 Lemon – grated

For Dressing:

  • White Wine Vinegar – 1 tblsp
  • Balsamic Vinegar – 1 tblsp
  • Extra Virgin Olive Oil – 4 tblsp
  • Juice of 1 Lemon
  • Salt and Pepper


  1. Put the couscous in a large, heatproof bowl and pour over the stock.
  2. Stir well, cover and leave to soak until all the stock has been absorbed.
  3. Pick over the raspberries, discarding any that are overripe.
  4. Shred the basil leaves.
  5. Transfer the couscous to a large serving bowl and stir well to break up any lumps.
  6. Add the cheese, courgettes, spring onions, raspberries and pine kernels.
  7. Stir in the basil and lemon rind and gently toss all the ingredients together.
  8. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  9. Pour over the salad.
  10. Serve.

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