Watermelon & Israeli Cous Cous Salad with Coriander Rum Dressing

Watermelon, every single time I pick one up, my ‘Dad Joke’ brain sector immediately springs up with ‘I carried a watermelon’ and every single time I stifle a small giggle so as not to appear to forward at engaging with my own hilarity (well that’s how is see it when people roll their eyes for the thousandth time…)

So, this salad is really so I can carry more watermelons and well, eat more watermelons. They are the epitome of summer freshness, screaming of halcyon days in the sun, swimwear clad, dribbling that sticky scarlet juice down your chin, then sporting an errand seed somewhere along your gum line for the rest of the day.

Its punchy, wholesome and absolutely delicious.

The Rum dressing is a must, but if you want to switch it out, kombucha or a mild vinegar works just as well. Please feel free to play with whatever soft herbs you have to hand, mint is also a winner here as is fennel surprisingly.


150g Israeli Cous Cous

1 tbsp Olive Oil, plus 3 tbsp

360g Vegetable Stock

½ Small Watermelon, cut into cubes or balls

1 Medium Cucumber cut into ribbons and chunks

20g Fresh Coriander, roughly chopped

100g Feta, crumbled

1 Lime, zest & juice

3 tsp Dried Mint

2 tbsp Rum

Salt & Black Pepper to serve


1. Begin with the cous cous. Warm the stock in a small pan. In a larger pan heat 1tbsp olive oil and toast the cous cous for 2-3 minutes or until golden and toasted. Pour over the hot stock, reduce to a simmer and simmer for 10 minutes.

2. Meanwhile, add the 3 tbsp olive oil, lime juice and zest, dried mint and fresh coriander to a bowl and mix in the rum.

3. Drain the cous cous and mix through the dressing. Arrange in a bowl and mix through the watermelon and cucumber.

4. Finally sprinkle over the feta, taste and add a good crack of black pepper and enough salt as you need, bearing in mind that the feta is quite salty.

5. Serve warm or room temperature