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Giant couscous, runner bean, orange & feta salad

Two servings of giant couscous, runner bean, orange & feta salad

Giant couscous, runner bean, orange & feta salad

Name: Giant couscous, runner bean, orange & feta salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 200g giant couscous; 200g young runner beans top and tailed and thinly sliced on an angle; 150g French beans cut into thirds; 2 oranges; 1 red onion finely chopped; small bunch of mint chopped; small bunch of dill chopped; 200g block feta crumbled; 75g pistachios roughly chopped; 100g pomegranate seeds; 2 tsp Dijon mustard; 1 tbsp honey; 2 tbsp red wine vinegar; 1 lemon zested and juiced; 4 tbsp extra virgin olive oil

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.5 out of 5.10 ratingsRate

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Enjoy this salad on its own or serve alongside grilled lamb, chicken or fish. Cook the beans for 30 seconds and don’t skip the cold plunge for maximum taste

Vegetarian

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Crisp, fresh, and full of flavour, runner beans are a summer staple worth celebrating. Lightly blanched, they bring bright texture and earthy sweetness to salads, sides and mains. Young beans are tender and can be eaten as they come – older beans will need their stringy seams removed first.

Ingredients

Nutrition

Units:

MetricUS

200g giant couscous
200g young runner beans

top and tailed and thinly sliced on an angle
150g French beans

cut into thirds
2 oranges
1 red onion

finely chopped
small bunch of mint

chopped
small bunch of dill

chopped
200g block feta

crumbled
75g pistachios

roughly chopped
100g pomegranate seeds

For the dressing

2 tsp Dijon mustard
1 tbsp honey
2 tbsp red wine vinegar
1 lemon

zested and juiced
4 tbsp extra virgin olive oil

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Nutrition: Per serving (8)

kcal300
fat16g
saturates5g
carbs26g
sugars9g
fibre4g
protein10g
salt0.78g

Method

step 1

Tip the couscous into a pan set over a medium heat and toast for a few minutes, shaking often, until the couscous turns a darker shade. Fill the pan with boiling water and cook following pack instructions.
step 2

Meanwhile, bring another pan of water to the boil and have a bowl nearby filled with iced water. Drop the runner beans and French beans into the pan and boil for 30 seconds. Scoop them out of the hot water using a slotted spoon, then plunge into the iced water.
step 3

Whisk together all the dressing ingredients in a large bowl with some salt and pepper. Drain the couscous and tip it into the dressing while it’s still warm.
step 4

Cut the skin and pith away from the oranges and segment them with a small serated knife (alternatively, you can slice into rounds). Set the orange pieces to one side and squeeze the juice from the pith over the couscous.
step 5

Add the blanched beans, chopped red onion, herbs, feta, pistachios and half the pomegranate seeds to the couscous. Gently toss everything through the dressing, then tip onto a platter or large serving bowl and scatter with the remaining pomegranate seeds and the orange pieces. Will keep chilled for up to two days.

Recipe from Good Food magazine, July 2025

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A star rating of 4.5 out of 5.10 ratings

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