Couscous Salad

"Deliciously light summer salad. I usually add grilled chicken at the end, to make a substantial work lunch. I always add more lemon as well, as I love lemon. This recipe is from a Sydney chef, Bill Granger, but I have changed it a bit. Original recipe is to serve cold, I prefer it warm."
 
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Ready In:
15mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Cook couscous as per packet instructions.
  • Chop tomatoes in half and squeeze excess seeds. Chop roughly.
  • Dice cucumber, skin and all.
  • Finely chop spring onions.
  • Mix all ingredients together in large bowl, and then it is ready to eat. Can be eaten cool or warm.

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Reviews

  1. This was like a no-fuss tabouli. Super easy and just as tasty as tabouli. I took the other reviewers advice and added oregano, cumin and garlic. I used 1 c. couscous.
     
  2. Really enjoyed this. It was simple, easy and I had everything on hand. Thanks for posting we will make again.
     
  3. Excellent salad. So light and summery. WOuldn't change a thing.
     
  4. We really enjoyed this served warm and topped with Mirj's 'Grilled Moroccan Chicken' #15580. Making some minor changes, I used only 1/2 cup of couscous for the two of us, red onion instead of spring onions and added 1/2 teaspoon each of garlic powder, cumin and oregano and 1/4 teaspoon salt. Just loved the lemony taste.
     
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