FETO salad Marrakech

FETO salad Marrakech

With exotic spices


Blot the FETO dry with paper towels and cut it into cubes. Heat 2 tbsp olive oil in a pan at moderate heat, and gently fry the FETO cubes until crisp. Season with salt to taste.

Put the couscous in a bowl and stir in the raz el-hanout, turmeric and salt. Prepare the peppermint tea, allow to steep and pour it over the couscous while still hot. Stir occasionally with a spoon until the liquid has been absorbed. Grate the carrot and add to the couscous with the chopped herbs. Adjust the seasonings with salt, pepper, chili powder and 2 tbsp. olive oil. Fold in the FETO.

Cut the pomegranate in half, and using a spoon, tap the halves of the fruit over a bowl to remove the seeds. Blend the yogurt with salt, pepper, 2 tbsp. olive oil and mint. Sprinkle the greens and pomegranate over the couscous and serve with the yogurt dressing.

Average: 3.7 (3 votes)


serves 3
200 gTaifun FETO Herb
6 tbsp.olive oil
125 gcouscous
1/2 tsp.raz el-hanout spice blend
1 tsp.turmeric
250 mlpeppermint tea (from fresh leaves or tea bag)
1small carrot, grated
3 tbsp.herbs, such as flat-leaf parsley, mint or cilantro, coarsely chopped
1 pinchof chili powder
1small pomegranate
100 gsoy yogurt
2 tbsp.fresh mint
50 gmixed greens or lettuce leaves
Salt & pepper

Used product