Vegetable Couscous Salad

    20 minutes

    This is a couscous recipe packed with fresh salad veggies. It goes really well with salmon to make a light and flavourful meal.

    18 people made this

    Serves: 4 

    • 1/2 cup (125ml) liquid chicken stock
    • 1/2 cup (95g) couscous
    • 2 tablespoons olive oil
    • 8 cherry tomatoes, quartered
    • 1/4 red onion, diced
    • 2 spring onions, chopped
    • 1/4 cup seeded, diced cucumber
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon lemon juice
    • 1 pinch salt and ground black pepper to taste

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Place the chicken stock in a small saucepan over medium heat and heat until just about to boil.
    2. Place the couscous in a bowl; stir the warm chicken stock and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, spring onions, cucumber, parsley and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.

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    Reviews in English (16)


    Love this dish! My husband who is not a fan of couscous or cucumbers requests this dish on a regular basis. It is just that good. I will sometimes add a cup of cooked chopped chicken breast meat to the dish, and make a whole meal out of it.  -  27 Aug 2010  (Review from Allrecipes USA and Canada)


    I made this for dinner guests last evening. It was an excellent compliment to blackened tuna! Actually, I simplified the recipe further. I use Good Seasons Italian dressing (the kind made in it's own carafe.) Instead of oil/vinegar, I used Lime juice and olive oil. Just poured it over the couscous, and veggies and served it at room temperature. Guests raved!  -  19 Jul 2009  (Review from Allrecipes USA and Canada)


    So good! I used quinoa instead or orzo or couscous and added in shrimp and spinach.  -  19 Jan 2011  (Review from Allrecipes USA and Canada)