Food and Drink

Recipe: Couscous Salad

When we think of salad we often think of lettuce a few sliced tomatoes and cucumber and some mayonnaise but there are so many more options. Why not try our fast, easy and delicious couscous salad.

We used Israeli couscous which is sometimes also called pearl couscous. You can generally find this at the supermarket or local delicatessen.


1 cup Israeli (or pearl) couscous
2 tablespoons extra virgin olive oil
1/3 cucumber
1/3 red onion
1/3 cup raisins
2 tablespoons Lemon juice
1 tablespoon honey
Salt to taste

Cook the couscous according to packet directions.
While this is cooking, wash and dice the cucumber and red onion and add to a large bowl.
Add raisins.
Mix the lemon juice and honey together in a separate small bowl. Mix to tasted
Once the couscous is cooked, drain excess water. Once cooled slightly, add to the vegetables and mix in the lemon juice and honey.

Add tomato too – the only reason we don’t is a tomato intolerance, so we’ve kept this one to the side
This recipe is fantastic as it can be made ahead of time so you don’t need to wait until everything else is ready before you prepare or dress it.
This is by no means a strict recipe. Add more or less vegetables to taste. Replace raisins with tomatoes. Add more cucumber if you love that.
Other additions you may like to try are walnuts, parsley, beetroot or avocado
Serve as a side or take the left-overs for lunch the next day. Like many things, this can taste better the following day
We ate ours with tzatziki and a lamb kofta. Delicious

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