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Barbecued courgette and couscous salad with feta recipe

Barbecued courgette and couscous salad with feta recipe

14 ratings

Courgettes really shine when combined with smoky BBQ flavours. Serve with couscous, dress with mint and basil, and top with feta to transport your tastebuds to the Mediterranean. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 461 calories / serving
  • Vegetarian


  • 200g couscous
  • 1 vegetable stock cube
  • 3 courgettes, thinly sliced lengthways
  • 1 tbsp olive oil
  • handful mint, leaves picked
  • 150g (5oz) baby plum tomatoes, halved
  • 50g (2oz) halved walnuts, toasted
  • 100g (3 1/2oz) feta

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped mint
  • 1/2 tbsp finely chopped basil
  • 1 garlic clove, crushed

Each serving contains

  • Energy

  • Fat

    27g 38%
  • Saturates

    6g 31%
  • Sugars

    5g 5%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 44.1g Protein 14g Fibre 4.2g


  1. Put the couscous in a large bowl. Dissolve the stock cube in 300ml (1/2 pt) of boiling water. Pour over the couscous and leave to stand for 5 minutes, fluffing up with a fork occasionally. Set aside to cool.
  2. Meanwhile, brush both sides of the courgette slices with the oil. Cook on a preheated barbecue or griddle in batches for 2-3 minutes on each side until softened and charred. Set aside to cool.
  3. To make the dressing, combine all the dressing ingredients in a small bowl.
  4. Add the mint leaves, cherry tomatoes and walnuts to the couscous with half of the dressing. Stir gently to combine.
  5. Add the courgette and toss gently. Transfer to a serving bowl or platter, crumble over the feta and drizzle over the remaining dressing.

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