Couscous salad

Local Mum Angelika shares her recipe for couscous

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Preparation time: 10 mins, no cook. Serves 6-8

To make the couscous:

☞       500g couscous (this is big batch for two meals so just use half of the ingredients if cooking for one meal only)

☞        200ml kettle-hot water or vegetable or chicken stock (2 x stocks)

☞        2-3 tablespoon olive oil

☞        1 teaspoon of dry garlic or two fresh mince garlic

☞        1-2 teaspoon of dry coriander or small bunch of fresh (or other mix dried herbs)

☞       season with black pepper (fresh diced chilli - optional)

While the couscous is steaming prepare/chop all ingredients:

☞        1 x red and 1 x yellow bell pepper

☞        4-5 x spring onions

☞       1 x small red onion

☞        Juice of one lemon

☞        50g of pine nuts (walnuts or almonds also great)

☞        50g of raisins

☞        150g of feta cheese

☞        1 tin of chickpeas (washed and rinsed)

Other alternatives you can add: cucumber, pomegranate, olives, whatever you fancy. You can be creative! This is a perfect dish on its own but it can also be served with grilled meat/fish or to accompany your BBQ.


1)   Tip the couscous into a heatproof bowl. Add olive oil, dry garlic, and coriander, black pepper and pour over the water or stock. Stir slightly, cover with lid and leave to rest 5-7 minutes.

2)   Fluff the couscous up with a fork and add all the prepped and chopped ingredients.

Drizzle with the tablespoon of olive oil and season with salt and pepper to taste. The dish will keep in a fridge for up to three days.


Read Angelika’s Nutrition Mum blog here

If you have any questions, please contact Angelika:
Angelika Cutuk-Short
Nutrition Coach
mobile: 07899948682

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