Couscous salad

Couscous salad

Serves 2


2 to 2 1/2 cups cooked couscous
6 spring onions, chopped
2 medium tomatoes, chopped
1 cup cucumber, chopped
1/2 cup chickpeas pre-cooked or canned
1/2 cup chopped dried figs
1/2  cup chopped fresh parsley
1/3  cup chopped fresh mint
3/4 cup olive oil
1/3 cup lemon juice
2 cloves garlic, minced
1 tsp ground coriander
3/4 teaspoon ground cumin
1 tsp salt
A dash pepper to taste
Yogurt, salad leaves and fresh Coriander to serve

Other Ingredients you can add

Black beans, kidney beans, broccoli, asparagus, grilled aubergine, spinach, grilled salmon, grilled chicken breast, rare beef slices, fruits like dried dates, olives, different nuts, serve with hummus, serve with salad leaves etc.


  1. Combine the couscous with the vegetables and herbs in a large bowl.
  2. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.  Serve on a bed of spinach or salad leaves, top with a spoon of yogurt and a few sprigs of fresh Coriander.

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