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Couscous, courgette and mint jelly salad

Couscous, courgette and mint jelly salad

Summer in a bowl – The Bay Tree’s Moreish Mint Jelly adds a freshness to this dish


  • 160g wholegrain couscous
  • 200ml boiling water
  • 120g feta
  • 2 courgettes
  • Handful of fresh mint leaves, roughly chopped
  • 2 tbsp of The Bay Tree’s Moreish Mint Jelly
  • 1 tbsp olive oil
  • Zest of 1 lemon, grated
  • Juice of 1 lemon


  1. Combine the wholegrain couscous and boiling water in a bowl, cover, then leave to stand for five minutes. Fluff up with a fork.
  2. Thin the Moorish Mint Jelly with ½ teaspoon of warm water, then stir into the couscous.
  3. Add the mint leaves, feta, lemon zest and juice, and stir.
  4. Cut the courgette into 2cm wide slices. Cook on a heated, oiled griddle pan for two minutes on each side, or until softened and browned.
  5. Place the courgette slices on top of the dish, serve and enjoy!

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