Spicy Couscous Salad

    30 min

    Couscous salads are perfect for packed lunches, picnics and light summer meals. This is a spicy, aromatic salad with loads of fresh herbs. This is my interpretation of tabbouleh - enjoy!

    49 people made this

    Serves: 6 

    • 700ml water
    • 350g couscous
    • 110g crumbled feta cheese
    • 1 fresh jalapeno or green chilli, chopped
    • 1/2 cucumber, diced
    • 1 clove garlic, minced
    • 8 tablespoons chopped spring onions
    • 3 tablespoons chopped fresh mint
    • 3 tablespoons chopped fresh basil
    • 3 tablespoons chopped fresh coriander
    • 1 tablespoon chopped fresh parsley
    • 2 teaspoons ground cumin
    • 2 teaspoons cayenne pepper
    • 1 lemon, juiced

    Prep:20min  ›  Extra time:10min soaking  ›  Ready in:30min 

    1. Bring the water to the boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
    2. While the couscous soaks, stir the feta cheese, chilli, cucumber, spring onion, mint, basil, coriander, parsley, cumin, cayenne pepper and lemon juice in a large bowl. Add the prepared couscous and mix well.

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    Reviews in English (31)


    Holy tingling tastebuds, this is crazy good! Instead of the customary potato/macaroni salad, I opted to make this as a side dish for bbq ribs. Left out the cilantro as I'm not a fan of its (soaplike) taste, but just chopped enough flat-leaf parsley to compensate. The real surprise, though, is the fresh jalapeno, especially when combined with the fiery cayenne and the smoky cumin. It's a trifecta of explosive flavor while the cuke, mint and lemon provide the cooling effects. This is now my go-to summer salad ~ thanks vburrito!  -  01 Jun 2010  (Review from Allrecipes US | Canada)


    This is my recipe. I recently tried this with quinoa & it was great (maybe even better than with couscous!)  -  17 Feb 2011  (Review from Allrecipes US | Canada)


    I love spicy foods and this is a cool salad with a kick from the jalapenos! I added olive oil to the mix at the very end, liked how that rounded out the flavors and bound everything together.  -  18 Jul 2010  (Review from Allrecipes US | Canada)