Fruit and nut couscous recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
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  • This speedy 10 minute lunch is a great recipe to have up your sleeve for when unexpected guests arrive or the kids are hungry. A big bowl of this is the perfect antidote for those moments when time is of the essence and the fridge is looking bare. Using cupboard staples, this tasty salad will go down a treat. If you have any cuts of cold meats, serve on the side or try adding grilled chicken on top for a more substantial main meal.


    • 200g couscous
    • 400ml vegetable stock
    • 1 red pepper, deseeded and chopped
    • 3 spring onion, chopped
    • 50g sultana or raisins
    • 50g pine nuts


    • In a large bowl add the couscous and pour over the boiling stock. Cover the bowl immediately with cling film and set aside. The couscous will absorb all the liquid and cook by itself.

    • Once the couscous is ready, fork through to separate and add the pepper, spring onions, nuts and fried fruit and combine everything together. Serve.

    Top tip for making Fruit and nut couscous

    Try using a mixture of dried fruit. Dried apricots, dates, cranberries and figs will all work well.

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