Spring Salad with Couscous, Pink Grapefruit, Mint and Feta

By The Culinary Chase | March 11, 2009 |
Grapefruit is an excellent source of vitamin C (helps support the immune system) and the rich pink and red colors of grapefruit are due to lycopene. Lycopene has the highest capacity to help fight oxygen free radicals (compounds that can damage cells). Grapefruit is a versatile fruit which livens up many sweet and savory dishes, so don’t restrict it to the breakfast table. Couscous is a versatile pasta made of tiny grains of dough that are steamed. Originated in Morocco and northern Algeria, and is a staple throughout North Africa. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. It’s most common use is as a side in a stew or savory sauce (like rice does in other cultures). Most couscous is made of wheat flour, but there are varieties made of barley, corn, and even ground acorn meal.

Serves 4
recipe from Delicious magazine

250g (1 1/4 cups) couscous
500ml (2 cups) hot, well flavored vegetable stock
bunch of spring onions, sliced into short lengths
1 yellow bell pepper, deseeded and cut into dice
1 orange bell pepper, deseeded and cut into dice
2 pink grapefruit
small handful fresh mint leaves
300g feta

Place the couscous in a shallow bowl and pour over the hot stock. Let stand for 5 minutes or until all the stock has been absorbed. Fluff the couscous with a fork and stir in the spring onions and diced peppers.

Meanwhile, cut the skin and pith from the grapefruit (click here for video demonstration). Hold each grapefruit over the bowl containing the couscous so that any juice can be stirred into it. Carefully remove the segments. Fold the grapefruit segments into the couscous taking care not to break them up and then stir in the mint. Transfer to a serving bowl or platter and crumble over the feta. Season with a good grinding of black pepper and serve.

The Culinary Chase’s Note: The tangy sweet flavors from the grapefruit coupled with fresh mint and crunchy texture from the peppers, makes for a light and flavorful dish. Enjoy!

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6 Comments

  1. Peter M on March 11, 2009 at 22:00

    Couscous becomes something real tasty as it absorbs all the juices…Feta helps here too!



  2. Penny Wantuck Eisenberg on March 12, 2009 at 03:51

    Some great and unusual flavor combinations here. Love to try it.



  3. steve on March 12, 2009 at 22:05

    Hi Like to congratulate you on a great blog.
    I would also like to personaly invite you to http://www.gomorocco.com
    This is a truly useful site to anyone interested in Morocco, and as a lively Moroccan related forum, without doubt the best on the internet.
    Hope to see you there I feel with your knowledge you could be a great asset in the promotion of Morocco.
    Regards
    Esteve



  4. Cynthia on March 13, 2009 at 02:07

    It’s so attractive I just want to stare at it 🙂



  5. Diana on March 16, 2009 at 18:18

    I actually have everything to make this! I think I’m going to try it for lunch right now. Thanks for the great idea 🙂



  6. The Culinary Chase on March 17, 2009 at 10:32

    Thanks so much Peter, Penny, Steve, Cynthia & Diana! All good ingredients here and if you like, add a bit of ground cumin for added flavor. Cheers!