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Di:
Porre una pentola piena di acqua sul fuoco e portare a bollore. Aggiungere il sale e versarvi il couscous, seguendo le indicazioni indicate sulla confezione per la cottura. Una volta cotto, scolare, condire con un filo di olio e lasciar raffreddare (o sciacquare in acqua fredda prima di condirlo se non si ha a disposizione tempo).
Rimuovere le foglie e la parte grossa, dura e bianca dei gambi di sedano costa. Con un pelapatate rimuovere anche i filamenti. Tagliare in piccoli pezzi.
In una ciotola grande unire quindi il couscous perlato cotto, il sedano tagliato, i lamponi e sbriciolarvi la feta. Se necessario aggiustare di sale e di pepe e condire con salsa di soia.
È possibile sostituire il couscous perlato con del classico couscous.
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