Couscous salad with goat cheese and Ghoa Cress


  • 500 ml vegetable stock
  • 300 g couscous
  • 150 g mangetouts
  • 125 g marinated tomatoes
  • 1 cm ginger
  • 150 g goat cheese 
  • 2 cartons of Ghoa Cress®
  • olive oil
  • salt, freshly ground pepper
  • 1 clove of garlic
  • Greek yoghurt


  • Bring the vegetable stock to the boil and pour over the couscous. Allow to soak for 5 minutes. Finely slice the mangetouts and tomatoes. Peel and grate the ginger.
  • Loosen the couscous with a fork and mix with the pieces of goat cheese. Season with olive oil, salt and pepper.
  • Peel and finely slice the garlic. Mix the garlic and Ghoa Cress with the Greek yoghurt and serve with the salad.

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