Couscous, Red Grape and Fetta salad

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 4-6

2 cups couscous

¼ cup slivered almonds

¼ teaspoons cumin seeds

2 tablespoon olive oil

1 tablespoon lemon juice

Salt and cracked black pepper

75g baby spinach leaves, roughly shredded

125g red grapes

¼ cup coriander leaves

⅓ cup roughly crumbled fetta

Place the couscous in a large heat proof bowl and pour over 2 ½ cups boiling water. Cover the bowl in plastic wrap and set aside for 5 minutes.

Meanwhile, heat a small frying pan over medium heat. Add the almonds and cumin and cook for 1-2 minutes or until starting to go light golden. Remove and set aside.

To serve, combine the oil, lemon juice, salt and pepper and stir through the couscous using a fork to fluff up the grains. Add the almonds, cumin seeds, spinach, grapes and coriander. Top with fetta and a few extra grapes and serve. Alternatively, refrigerate until needed.

Image and Recipe courtesy of Horticulture Australia Ltd.