Slow cooker warm carrot, date and feta salad
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
Discover the versatility of slow cookers with this easy, substantial warm salad. The carrots are braised and then the braising liquid is used to cook the couscous in the slow cooker.
This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £4.22 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard.
By Sarah Cook
Ingredients
- carrots: 800g/1lb 12oz carrots (choose the smallest ones), all peeled and any larger ones halved or quartered lengthways so all have the same width
- vegetable stock: 1 vegetable stock cube
- cumin: 2 tsp ground cumin
- lemons: 2 lemons, zest and juice
- couscous: 300²µ/10½´Ç³ú couscous
- red onion: 1 red onion, finely chopped
- dates: 85g/3oz dates, stone removed and sliced
- spinach: 50g/1¾oz baby spinach leaves
- feta: 200g/7oz Greek-style salad cheese or feta, crumbled
Method
Place the carrots in the slow cooker pot. Crumble the stock cube into a measuring jug then add the cumin. Pour in 350ml/12fl oz boiling water and stir until the stock has dissolved. Pour the stock over the carrots in the slow cooker pot, cover with the lid and cook on low for 4 hours until the carrots are tender.
Turn the slow cooker off. Lift out the carrots with a slotted spoon and transfer to a large serving platter (or a serving bowl). Pour another 200ml/7fl oz boiling water into the slow cooker pot, add the couscous and stir a couple of times with a fork to evenly distribute the grains. Scatter over the onion, cover with the lid and leave the couscous to soak for 20 minutes until soft.
Meanwhile, mix the dates with the lemon juice in a bowl and leave to soak too.
Once the couscous is soft, use a fork to fluff up the grains, stirring in the lemon zest as you do so. Tip onto the platter with the carrots and add the dates and lemon juice. Toss everything together until well mixed. Add the spinach leaves and most of the cheese and toss together again. Top with the remaining cheese and serve.
Recipe tips
Keep any leftovers chilled in the fridge and eat over 3–4 days.
For a slower cook, use cold water, crumble in the stock cube and increase the cooking time to 5 hours.
