Couscous salad

Last updated: 11 December 2020
Preparation: 15 minutes
Servings: 4 servings
Dietary: Vegetarian


180g (1 cup) couscous
225ml (1 cup) boiling water, or vegetable stock
1–2 large tomatoes, chopped
1 cucumber, chopped
2 tbsp chopped parsley
½ tbsp chopped mint
4 spring onions, chopped
50ml (10 tsp) cider or white wine vinegar
50ml (10 tsp) extra virgin olive oil
salt and pepper


lemon wedges


  1. Put the couscous into a large bowl and pour over the water or stock. Cover and leave to stand for 5 minutes until all the liquid has been absorbed. Fluff with a fork to separate the grains.
  2. Add the vegetables and herbs to the couscous and stir with a fork to mix.
  3. Whisk together the vinegar and olive oil until blended and add to the couscous mixture.
  4. Stir gently to combine. Season to taste with salt and pepper.
  5. Place in a serving bowl and garnish with mint and lemon wedges.