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Honey-Kissed Rainbow Couscous With Feta

Honey-Kissed Rainbow Couscous With Feta

4.5rating out of 5

(1341 reviews from our customers)

Prep Time

25 min



Tossed vegetables in smoked paprika and honey, served over warm harissa-flavoured couscous and drizzled with a beetroot & coriander dressing, crumbled feta and toasted pumpkin seeds. A taste of the Middle East!

Prep Time

25 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
Pumpkin Seeds
30g pumpkin seeds
250g cooked beetroot
10g coriander
1 tsp smoked paprika
1 honey pot (25g)
2 carrots
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
1 balsamic vinegar sachet (15ml) †
1 harissa paste sachet (40g)
100g Greek feta cheese †
120g couscous †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of pumpkin seeds (30g)
  • 250g cooked beetroot
  • 10g coriander
  • 1 tsp smoked paprika
  • 1 honey pot (25g)
  • 1 carrot
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
  • 100g Greek feta cheese<span class="strong">†</span>
  • 120g couscous<span class="strong">†</span>
Typical Values per 100g per serving
Energy 744 kJ
177 kcal
2607 kJ
621 kcal
of which saturates
6.6 g
2.9 g
23.1 g
10.3 g
of which sugars
22.2 g
8.9 g
78 g
31.1 g
Fibre 1.6 g 5.5 g
Protein 7 g 24.6 g
Salt 1.4 g 4.9 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag of pumpkin seeds (30g)
pumpkin seeds
250g cooked beetroot
cooked beetroot
10g coriander
1 tsp smoked paprika
ground smoked paprika
1 honey pot (25g)
blossom honey
1 carrot
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
120g couscous
durum wheat (gluten) semolina (100%)
  • Allergens highlighted by † (celery, sulphites, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Honey-Kissed Rainbow Couscous

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Remove the cooked beetroot from its packaging and reserve the juice in a small mixing bowl for later

2 Honey-Kissed Rainbow Couscous

Boil a kettle

Cut each beetroot into 8 wedges

Top, tail, and peel the carrots

Quarter them lengthways and cut them into batons

3 Honey-Kissed Rainbow Couscous

Add the beetroot wedges and carrot batons to a large baking tray

Sprinkle with the smoked paprika, drizzle with 2-3 tbsp olive oil and season generously with salt and pepper

Put the tray in the oven for 15-20 min or until the carrots are tender

4 Honey-Kissed Rainbow Couscous

Meanwhile, dissolve the Knorr vegetable stock cube[s] in 200ml [400ml] boiled water in a large bowl, then stir in the harissa paste – this is your harissa stock

Add the couscous to the harissa stock, cover and set aside

5 Honey-Kissed Rainbow Couscous

Heat a small pan over a medium-high heat

Once hot, add the pumpkin seeds and toast for 3 min or until slightly darkened and starting to pop

Set the toasted pumpkin seeds aside until serving

Tip: Watch them like a hawk so they don't burn!

6 Honey-Kissed Rainbow Couscous

Chop the coriander finely, including the stalks

Crumble the feta and drizzle the honey over the beetroot and carrot, 5 min before the end of their cooking time

Return them to the oven for their final 5 min

7 Honey-Kissed Rainbow Couscous

Meanwhile, combine the reserved beetroot juice, balsamic vinegar, half of the chopped coriander and 2 tbsp [4 tbsp] olive oil with a pinch of salt and pepper – this is your dressing

Fluff the cooked couscous with a fork and season with salt and pepper


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Serve the roasted beetroot, carrot and feta over the couscous

Drizzle with the dressing and garnish with the remaining chopped coriander and your toasted pumpkin seeds


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