10-minute couscous salad
- Jemma Morphet
Save recipe
Serves 2
Easy
Prep: 10 mins
A star rating of 4.7 out of 5.263 ratingsRate
loading...
This makes a great lunchbox filler for a day out and is equally good at home from the fridge
Egg-free
Nut-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Spicy chicken kebabs
A star rating of 3.7 out of 5.31 ratings
Test Kitchen tips for the perfect couscous salad:
- We like to fluff the couscous with a fork as soon as it's absorbed the stock. It separates the grains and gives the salad a lighter texture.
- This is one of those recipes that's easy to adapt with whatever you have to hand. We'll often add more herbs, chickpeas, roasted vegetables, olives or toasted nuts to make it a little more substantial.
- A squeeze of fresh lemon juice just before serving really lifts all the flavours. You could add a little extra zest too, especially if serving the salad alongside grilled chicken or fish.
- Toasting the pine nuts lightly before sprinkling over the salad really brings out their nutty flavour. We've found toasted sunflower seeds also work really well as a cheaper alternative.
- This salad is perfect for taking on picnics or serving as a side at barbecues, as it's just as delicious either chilled or at room temperature. Any leftovers make an easy packed lunch the next day.
Ingredients
Nutrition
Units:
MetricUS
-
100g couscous
-
200ml hot low salt vegetable stock
(from a cube is fine)
-
2 spring onions
-
1 red pepper
-
½ cucumber
-
50g feta cheese
cubed
-
2tbsp pesto
-
2tbsp pine nuts
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal468
-
fat24g
-
saturates5g
-
carbs44g
-
sugars7g
low
-
fibre5g
-
protein16g
-
salt1.23g
Ad
Method
-
step 1
Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
Recipe from Good Food magazine, August 2009
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.263 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...