Sides & Salads

Mediterranean Couscous Salad

Serves: 6-8
Preparation time: 18 minutes
Cooking time: N/A


  • 500g couscous
  • 120ml Filippo Berio Extra Virgin Olive Oil
  • 60ml lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp lime zest
  • 1 can of chickpeas, drained
  • 85g pitted dates, diced
  • 30g crumbled feta (omit to make vegan)
  • 1/2 tsp minced chives
  • 1 plum tomato, seeded and diced
  • 1/2 cup chopped walnuts


  1. Prepare couscous according to package directions. Set aside.
  2. Whisk together olive oil, lemon juice, lemon and lime zest until combined. Add chickpeas, dates, feta cheese, chives and mint; mix well. Stir in tomato and walnuts. Set aside.
  1. Fluff couscous with a fork until grains are separated; transfer to large serving bowl. Pour olive oil mixture over couscous, mixing well.