Couscous Salad
Couscous salad is one of the easiest things to make for a packed lunch or a picnic. Fine couscous is soaked in boiling water, fluffed with a fork, then tossed with cucumber, cherry tomatoes, red onion and parsley in a sharp lemon and olive oil dressing, with feta crumbled over the top. It serves four as a side or two as a light lunch.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Per 1 portion, as a side
- 310kcal
Why couscous salad works
Couscous needs no cooking, only soaking, so this salad is ready in far less time than a pasta or rice salad. The grains absorb the lemon dressing as they cool, which carries flavour through the whole bowl. Salty feta, crunchy cucumber and sweet tomatoes each make up for what the couscous lacks. It is a very forgiving recipe, as you can use whatever vegetables you have in the fridge, such as peppers, radishes or spring onions.
Couscous salad: the method
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- Soak the couscous Tip the couscous into a large heatproof bowl and add the salt. Pour over the boiling water, cover with a plate and leave for , until all the water has been absorbed.
- Fluff and cool Fluff the grains with a fork, breaking up any lumps. Spread them out in the bowl and leave for , fluffing once or twice, until they are no longer steaming.
- Chop the vegetables Cut the cucumber into 1cm cubes, halve the tomatoes and finely dice the red onion. Chop the parsley, discarding the thick stalks.
- Make the dressing In a small jug, whisk the lemon zest, the juice of the lemon, the olive oil and a grind of pepper with a fork.
- Toss and serve Add the vegetables and parsley to the couscous. Pour over the dressing and fold everything together. Taste, adding more lemon, salt or pepper if needed, then crumble the feta over the top.
Serving ideas
Serve it as a side for grilled or roast meat and fish, or on its own for lunch. For a more filling meal, serve it with homemade chicken salad. Rice salad is another grain salad that holds up well in a lunchbox.
Common problems and fixes for Couscous Salad
- The couscous is soggy or sticks in clumps.
- Too much water makes it stodgy. Use 250ml for 200g, and fluff it with a fork while it is still warm. A teaspoon of the olive oil stirred in at this point stops the grains sticking.
- The salad tastes bland.
- Plain water gives plain couscous. Use hot vegetable stock instead, and season the dressing well. The lemon zest adds lots of flavour for no extra effort.
- The salad turns watery in the lunchbox.
- Cucumber and tomatoes release juice as they sit. Scoop out the cucumber seeds if you are making the salad ahead, and add the feta and dressing just before eating.
Frequently asked questions about Couscous Salad
How long does it keep?
It keeps for up to 2 days in a covered container in the fridge. The vegetables lose some crunch, but the flavours settle. Add a squeeze of lemon before eating.
Can I use pearl couscous?
No, not with this method. Pearl (giant) couscous needs to be boiled for about 8–10 minutes, so follow the packet instructions and then cool it before mixing.
What can I add to make it more filling?
Half a drained 400g tin of chickpeas, a handful of toasted flaked almonds or diced roasted peppers all work well.
Can I swap the parsley?
Yes. Mint or coriander suit it well, and a mix of mint and parsley is especially fresh.
How did you like the recipe?
4.9 / 5 · 46 ratings
