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    Home » Salad recipes

    By Emily Leary. Last updated Feb 11, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Couscous beetroot feta salad

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    You'll love every bite of this wholesome couscous beetroot feta salad.

    Ontop of a yellow table sits a decorative bowl filled with Beetroot and feta salad with couscous.

    It's made with honey and cumin roasted carrots and beetroot, crumbly feta, fluffy couscous and toasted pumpkin seeds, finished with lime, ginger and coriander dressing.

    An overhead shot of a decoative plate filled with Beetroot and feta salad with couscous.

    The result is a warming, satisfying and delicious salad that you'll want to make again and again, especially as it's also delicious cold, making it perfect for packed lunches

    A side view of a decorative plate filled with Beetroot and feta salad with couscous ontop of a yellow table. In the background there's an additional bowl filled with Beetroot and feta salad with couscous and some of the ingredients used in the recipe.

    Here's how to make this beetroot and feta salad with couscous recipe, which takes about 30 minutes to prepare and serves two.

    Side view of a yellow, black and white decoarive bowl filled with Beetroot and feta salad with couscous. In the background there is a floral bowl filled with Beetroot and feta salad with couscous and some ingredients required for the recipe.

    Ingredients

    For the roasted vegetables

    • 250 g (8.8 oz) beetroot cubed
    • 200 g (7.1 oz) carrots cubed
    • 1 tsp cumin seeds
    • 100 g (3.5 oz) Greek feta cheese cubed (vegetarian if required)
    • 1 tbsp honey
    • 2 tbsp olive oil
    • pinch salt and black pepper

    For the couscous

    • 120 g (4.2 oz) couscous cubed
    • 1/2 vegetable stock (bouillon) cube

    For the dressing

    • 1 lime
    • 15 g (0.5 oz) fresh root ginger minced
    • 10 g (0.4 oz) fresh coriander (cilantro) chopped
    • 2 tbsp olive oil

    To finish

    • 15 g (0.5 oz) pumpkin seeds minced

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Small roasting pan 28x23cm (11x9")
    • Medium mixing bowl
    • Small mixing bowl
    • Fork
    • Nonstick frying pan

    Instructions

    To make the roasted vegetables

    Preheat the oven to 220C (200C fan, 425F, Gas 7).

    Place the beetroot and carrots in a roasting oven tray.

    Overhead shot of the chopped beatroot and butternut squash in a pan.

    Add the cumin seeds, 2 tbsp olive oil and season with a pinch of salt and pepper.

    Adding seasoning to the pan of ingredients for the Beetroot and feta salad with couscous.

    Mix well.

    The pan on a yellow table after the ingredients required for the Beetroot and feta salad with couscous have been mixed together.

    Add the feta.

    Adding feta to the pan of ingredients required to make the Beetroot and feta salad with couscous.

    Drizzle with the honey.

    Overhead shot of the Beetroot and feta salad with couscous inside a pan having been drizzled with honey.

    Roast in the oven for 15 minutes or until the carrots are slightly tender with some crunch.

    Overhead shot of the baked ingredients inside a pan required for the Beetroot and feta salad with couscous.

    To make the couscous

    Meanwhile, put the couscous in a bowl with the stock cube.

    A pyrex bowl with some of the ingredients required to make the cous cous for thew Beetroot and feta salad with couscous.

    Add 200ml of boiling water, stir, cover, set aside for 10 minutes.

    Overhead shot of the bowl of couscous ingredients on a yellow table required to make the Beetroot and feta salad with couscous.

    Uncover, then fluff with a fork.

    Fluffing the couscous for the Beetroot and feta salad with couscous with a fork.

    To make the dressing

    Combine 2 tbsp olive oil and the juice of half a lime.

    Squeezing a lime into a bowl to make the dressing for the Beetroot and feta salad with couscous.

    Add the coriander, ginger and a pinch of salt and pepper.

    Creating the dressing using seasoning for the Beetroot and feta salad with couscous in a small bowl.

    Mix well with a fork until emulsified.

    The small bowl of dressing for the Beetroot and feta salad with couscous having been mixed togehter.

    To finish

    Put a pan on a medium heat. Once the pan is hot, add the pumpkin seeds.

    Overhead shot of a pan with pumpkin seeds sat on a yellow table.

    Toast for 3 minutes or until golden brown.

    Overhead shot of the pumpkins sat on a yellow table having been roasted for 3 minutes.

    Serve the couscous into two bowls. Top with roasted feta and vegetables. Drizzle with the dressing and sprinkle the pumpkin seeds on top.

    Overhead shot of two bowls with Beetroot and feta salad with couscous next to a decoative spaticular on top of a yellow table.

    Enjoy!

    Side on view of a bowl of Beetroot and feta salad with couscous in the background there's an additional bowl of Beetroot and feta salad with couscous.

    Print this beetroot and feta salad with couscous recipe

    Close up image of the beatroot on a fork coming out from a decoative bowl filled with Beetroot and feta salad with couscous.
    Print Recipe
    4.7 from 3 votes

    Beetroot and Feta Salad with Couscous Recipe

    You’ll love every bite of this wholesome couscous beetroot feta salad. It’s made with honey and cumin roasted carrots and beetroot, crumbly feta, fluffy couscous and toasted pumpkin seeds, finished with lime, ginger and coriander dressing. The result is warming, satisfying and delicious.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Salads
    Cuisine: Greek
    Diet: Vegetarian
    Servings: 2 bowls
    Author: Emily Leary

    Ingredients

    For the roasted vegetables

    • 250 g (8.8 oz) beetroot cubed
    • 200 g (7.1 oz) carrots cubed
    • 1 tsp cumin seeds
    • 100 g (3.5 oz) Greek feta cheese cubed (vegetarian if required)
    • 1 tbsp honey
    • 2 tbsp olive oil
    • pinch salt and black pepper

    For the couscous

    • 120 g (4.2 oz) couscous cubed
    • 1/2 vegetable stock (bouillon) cube

    For the dressing

    • 1 lime
    • 15 g (0.5 oz) fresh root ginger minced
    • 10 g (0.4 oz) fresh coriander (cilantro) chopped
    • 2 tbsp olive oil

    To finish

    • 15 g (0.5 oz) pumpkin seeds minced

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Small roasting pan 28x23cm (11x9")
    • Medium mixing bowl
    • Small mixing bowl
    • Fork
    • Nonstick frying pan

    Instructions

    To make the roasted vegetables

    • Preheat the oven to 220C (200C fan, 425F, Gas 7).
    • Place the beetroot and carrots in a roasting oven tray, then pour over the cumin seeds, 2 tbsp olive oil and season with a pinch of salt and pepper. Mix well.
    • Add the feta and drizzle with the honey. I prefer not to mix again at this stage to ensure the feta doesn't break down.
    • Roast in the oven for 15 minutes or until the carrots are slightly tender with some crunch.

    To make the couscous

    • Meanwhile, put the couscous in a bowl with the stock cube, add 200ml of boiling water, stir, cover, set aside for 10 minutes. Uncover, then fluff with a fork.

    To make the dressing

    • Combine the coriander, ginger, juice of half a lime, 2 tbsp olive oil and a pinch of salt and pepper.
    • Mix well with a fork until emulsified.

    To finish

    • Put a pan on a medium heat. Once the pan is hot, add the pumpkin seeds and toast for 3 minutes or until golden brown.
    • Serve the couscous into two bowls. Top with roasted feta and vegetables. Drizzle with the dressing and sprinkle the pumpkin seeds on top. Enjoy!

    Video

    Notes

    This is an adapted Gousto recipe.

    Nutrition

    Calories: 798kcal | Carbohydrates: 85g | Protein: 21g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 908mg | Potassium: 1028mg | Fiber: 11g | Sugar: 25g | Vitamin A: 17296IU | Vitamin C: 23mg | Calcium: 335mg | Iron: 4mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!
    Close up of the beatroot on a fork coming out of a decorative yellow, black and white bowl filled with Beetroot and feta salad with couscous.

    Pin this couscous beetroot feta salad for later

    Three process images demonstrating how to make the Beetroot and feta salad with couscous. At the top of the image there is some text describing the image for Pinterest.
    Close up of a fork with some chopped beetroot coming out from a bowl filled with Beetroot and feta salad with couscous. At the bottom of the image theres some white text describing the image for Pinterest.
    Overhead shot of a yellow and black bowl of Beetroot and feta salad with couscous on a yellow table. At the top of the image there is some text describing the image for Pinterest.
    Side on shot of a bowl of Beetroot and feta salad with couscous on a yellow table. At the top of the image there is some brown text describing the image for Pinterest.
    Side on view of some chopped beetroot coming out of a decoative bowl filled with Beetroot and feta salad with couscous. At the top of the image there is some teal text describing the image / recipe for Pinterest.
    Overhead shot of two decoative bowls filled with Beetroot and feta salad with couscous. At the top left hand side of the image there is some white text describing the image for Pinterest.

    More great salad recipes

    For more delicious salad ideas, browse my salad recipe index or try these delicious salad recipes.

    Joe Wicks 10 Minute Speedy Greek Chicken Salad Recipe
    This speedy Greek salad uses baby tomatoes, cucumber and olives, then a light lemon and garlic chicken for your nice lean protein. A lovely little herby couscous goes on the side. Sprinkle it all up with feta for a bit of tang.
    Get the recipe
    Beetroot and Apple Salad Recipe
    This summery salad brings deliciously tart Bramley apples together with earthy beetroot and sweet balsamic, topped with crunchy walnuts and creamy goat's cheese.
    Get the recipe
    Warm Lamb Salad Recipe
    Try this aromatic warm lamb salad with tricolour quinoa and bulgur wheat, mint, mixed peppers and crumbled feta.
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    Comments

      4.67 from 3 votes (3 ratings without comment)

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    1. Jenny @ The Brick Castle says

      January 24, 2015 at 6:46 pm

      That looks really well thought out. It's a lovely sounding recipe that's got my tastebuds going, and is a great veggie option. It's really making excellent use of the wider range of ingredients possible because you don't have to buy lots and lots of full sized product :)

      Reply
    2. Alison says

      January 20, 2015 at 9:10 am

      Now this looks tasty, I do have some couscous I was wondering what to do with. I like the idea of Gousto, it seems like a good way to try new recipes easily

      Reply
    3. Colette B says

      January 19, 2015 at 10:13 pm

      That looks delicious! I do love feta.

      Reply
    4. Dave O'Hara says

      January 19, 2015 at 1:03 pm

      Hi Emily, that's a really nice looking meal. The way you've laid your blog out is really impressive and I like how you've mixed the food and other subjects together. I love Feta, my other half had some in a spanakopita at a little Med/Greek deli/cafe (Ciao Ciao) we were at in Durham on Saturday. I got offered a few morsels for my trouble:-)

      Anyway, keep up the good work. Dave

      Reply
      • Emily Leary says

        January 22, 2015 at 10:04 pm

        Thanks! I'll check out your blog now.

        Reply
    5. Arman @ thebigmansworld says

      January 19, 2015 at 10:49 am

      I have the biggest block of feta right now (stolen from my mum's place) And I love the combination of ingredients you've used- I need to try it out- Might change my mind about beetroot!

      Reply

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