Couscous Salad

Simple and quick to prepare, this salad makes an excellent accompaniment to hot and cold roast meats for a change to the very much loved roast vegetables which are more suited to winter roasts.

6-8 Portions
Prep: 10 minutes
Cook: 5 minutes


Couscous Salad

  • 400g couscous (instant variety)
  • 600ml boiling vegetable or chicken stock (stock cubes can be used)
  • 60g toasted almonds, finely chopped
  • 3 plum or vine ripened tomatoes diced
  • 4 spring onions, finely chopped
  • 8 tbsp coriander, finely chopped
  • 2 tbsp virgin olive oil
  • juice of 1 lime
  • maldon salt and freshly ground pepper


  1. Couscous: Place the couscous in a large bowl and pour over the boiling stock. Cover the bowl with cling film and set aside for 8-10 minutes. The stock should be absorbed and the couscous should be tender. Remove the cling film and stir in the remaining ingredients until well combined. Set the salad aside until ready to serve. It is best served at room temperature but it if you are preparing more than an hour in advance, cover it and refrigerate it and remove it from the fridge 10 minutes before serving.