Phil's Recipes
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Couscous Salad

Couscous Salad

A bright, versatile couscous salad with crunchy red pepper, cucumber, and green onions, dressed simply with olive oil and lemon. Ready in minutes.

Prep: 15 min Cook: 5 min Servings: 2

Ingredients

  • 1/2 cup couscous per person (perhaps a little less)
  • Equal volume of boiling water (1:1 ratio)
  • Olive oil
  • Juice of 1/2 lemon
  • Salt and pepper
  • 1/2 red pepper, diced
  • 1/2 cucumber, diced
  • 2-3 green onions, sliced
  • Handful of fresh cilantro or parsley, chopped

Instructions

  1. Place the couscous in a bowl and pour over an equal volume of just-boiled water or stock. Cover and leave for 5 minutes.
  2. Fluff with a fork and allow to cool slightly.
  3. Drizzle generously with olive oil and squeeze over the lemon juice. Season with salt and pepper and toss.
  4. Stir through the diced red pepper, cucumber, green onions, and herbs.
  5. Taste and adjust seasoning, olive oil, or lemon as needed.

Notes

  • Stock instead of water: Using chicken or vegetable stock instead of water adds considerably more flavour to the couscous.
  • Great as a side: Pairs perfectly with the Roast Whole Fish recipe on this site.
  • Vary the herbs: Mint is excellent in this in place of cilantro, especially alongside lamb or chicken.
  • Make ahead: Holds well in the fridge for a day. Add a little more olive oil and lemon to refresh before serving.

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