Couscous summer salad

    25 min

    The couscous salad is quick to prepare and very healthy. Add your favorite veggies or substitute the chickpeas with beans or lentils.


    London, England, UK
    5 people made this

    Serves: 4 

    • 2 teaspoons oil
    • 1/2 onion, chopped
    • 175g couscous
    • 250ml boiling water
    • 1/2 teaspoon salt
    • 1 carrot, finely diced
    • 1/2 cucumber, finely diced
    • 1 red pepper, finely diced
    • 1 tin chickpeas, rinsed and drained
    • 2 tablespoons olive oil
    • 1 tablespoon white wine vinegar
    • 1 1/2 teaspoons soy sauce
    • 1 1/2 teaspoons caster sugar
    • 1 teaspoon curry powder
    • lemon juice, to taste
    • salt and pepper, to taste

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat the 2 teaspoons oil in a large frying pan and cook and stir onion until soft. Remove from the heat, stir in couscous and pour in boiling water. Add salt, cover and let sit for 10 minutes until water is absorbed.
    2. Fluff the couscous with a fork and transfer to a big salad bowl. Add carrots, cucumber, red pepper and chick peas und mix well.
    3. In a small bowl whisk together olive oil, vinegar, soy sauce, sugar and curry powder. Pour dressing over couscous and stir until well combined. Add lemon juice, salt and pepper to taste and serve.

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