Feta on Couscous Salad

5 from 4 votes
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 320 kcal


  • 150 g Couscous fine
  • 1 medium sized Red pepper
  • 0,5 bunch Parsley
  • 3 tbsp Rapeseed oil
  • 1 tsp Honey liquid
  • 2 tbsp Lemon juice
  • Salt and pepper
  • 400 g Feta cheese
  • 1 Egg
  • 20 g Flour
  • 50 g Panko (breadcrumbs)
  • 2 tbsp Rapeseed oil


  • Prepare the couscous according to the instructions on the packet. Wash the peppers, cut in half, remove the seeds and cut the peppers into small cubes. Roughly chop the parsley. Fluff up the finished couscous with a fork, mix with lemon juice, 3 tablespoons rapeseed oil, honey, salt and pepper. Fold in the paprika and parsley.
  • Put the flour in a plate. Beat the egg in a deep plate, whisk with a little salt and pepper. Put the panko crumbs in a plate. Halve the feta cheese, turn first in flour, then in egg and panko. In a coated pan with 2 Fry tablespoons of oil until light brown on all sides. Drain the feta cheese on kitchen paper. Arrange the couscous salad on plates and serve with the feta cheese.


Serving: 100gCalories: 320kcalCarbohydrates: 18.1gProtein: 9.4gFat: 23.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pikeperch Fillet with French Beans and Carrot and Potato Mash

Baked Chicken with Potato and Cucumber Salad