Summer couscous salad recipe

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serves: 2
Cost: not

Nutrition per portion

Calories 419 kCal 21%
Fat 26g 37%
  -  Saturates 9gg 45%
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  • Couscous is cheap as chips! Just add some veg and herbs to spice it up and you’ve got a simple meal for two, under £2.


    • 125g(4oz) couscous
    • 2tbsp sunflower oil
    • 1tbsp white, wine vinegar
    • Salt and freshly ground black pepper
    • 200g (7oz) carton cherry tomatoes, halved
    • 2 level tbsp of freshly chopped mint
    • 50g (1¾oz) pitted black olives, halved
    • 200g packet Apetina cheese, cubed, or feta
    • Sprigs of mint, to garnish


    • Tip the couscous into a bowl and pour 200ml (7fl oz) boiling water over it, then stir the couscous and leave it for about 3-5 mins, or until the grains are tender. Stir in the oil and vinegar until well mixed and leave the mixture to cool.

    • Add in the remaining ingredients and serve, garnished with a sprig of mint. (Not suitable for freezing).

    Top tip for making Summer couscous salad

    Spice up couscous by adding a tsp of ground cinnamon or cumin before cooking.

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