Feta and Roasted Vegetable Couscous Salad

Bored of having the same old lunch everyday? I know I am! So when inspiration struck and I came up  with this delicious roasted vegetable and feta couscous, I knew I’d hit lunch gold!

It’s really tasty and filling, and super easy to make – so there’s no excuse to take a boring old sandwich to work again now. You can also easily adapt it to whatever you have to hand in your fridge; I used roasted butternut squash and red onion in mine, but aubergines, carrots, parsnips, mushrooms, peppers, leftover roast meat and any crumbly cheese would be work perfectly in it too!


Look out for more exciting lunch recipes coming soon on my blog too…

Serves 2


  • 150g of couscous
  • 250ml of chicken stock
  • 1+ tbsp of paprika (I love paprika so just kept adding more and more!) + 1 tsp for the vegetables
  • 1 tsp of mixed herbs
  • 1 large red onion, cut into wedges or slices
  • 1 butternut squash, peeled and cubed
  • 3 garlic cloves
  • 80g of crumbled feta


  1. Preheat  the oven to 200C or gas mark 6
  2. Place the butternut squash,  red onion and garlic cloves (unpeeled) onto a baking tray. Drizzle with a little oil, season with salt and pepper, and sprinkle over 1 tsp of paprika. Bake in the oven for 40-45 minutes until the butternut squash is soft and golden
  3. Place the couscous into a bowl and add the hot vegetable stock, paprika, mixed herbs and seasoning, then cover and set aside for around 10 minutes until all the water has been absorbed
  4. Use a fork to separate the grains and taste it to see if you need to  add more paprika and seasoning
  5. Once the roasted vegetables are ready, stir the red onion through the couscous and top with the butternut squash and crumbled feta

If you’re making it to enjoy for the following day, allow the couscous and butternut squash to cool first before placing in the fridge, and add the feta on top when you come to eat it



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