Summer couscous salad

(9 ratings)
Cous cous salad
Cous cous salad
  • Serves: 2

Woman's Weekly recipe 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

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


  1. 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.
  2. Add in the remaining ingredients and serve, garnished with a sprig of mint. (Not suitable for freezing).

Nutritional information is for the maximum number of servings

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 419(kcal)
  • Fat 26.0g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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