Couscous Salad

Couscous Salad

Couscous has got to be one of the simplest recipes out there – just add instant couscous to some hot stock, cover for 5 minutes and fluff up the cooked couscous with a fork. Apart from heating up the soup stock, there is no cooking involved. You can eat it on its own, or as a side dish. I served the couscous salad with an easy 15-minute grilled salmon for a fast, satisfying and complete meal. I use cherry tomatoes, olives, spring onions and corn nibblets to dress up the couscous as they are no-cook and colourful. There must be a million ways to jazz up couscous, so use your favourite ingredients and creativity for this dish.

Grilled Salmon with Couscous Salad

My couscous salad is served with a 15-minute salmon – quick and easy meal!

Couscous Salad

Couscous Salad Recipe

Use your favourite ingredients to dress up this salad, and replace the chicken stock with vegetable stock for a meatless version. If you don't want to use the stove, heat the stock using the microwave oven.

Serves: 4

Total Time: 5 mins

Ingredients

  • 150 ml chicken stock or vegetable stock
  • 120 grams instant couscous
  • 10 cherry tomatoes quartered
  • 10 pitted black olives diced
  • 1/2 cup chopped spring onions
  • 1/2 cup corn nibblets
  • 1 tbsp extra virgin olive oil
  • salt and pepper
  • lemon wedges

Directions

  1. In a pot, bring chicken stock to a boil. Turn off the stove. Add couscous to the hot stock and cover the pot with lid.
  2. After 5 minutes, open the lid and fluff up the cooked couscous with a fork.
  3. Add tomatoes, olives, spring onion, corn and olive oil. Stir to mix evenly. Season with salt and black pepper. Serve with a lemon wedge.