Summer couscous salad recipe

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Nutrition per portion

Calories 419 kCal 21%
Fat 26g 37%
  -  Saturates 9gg 45%

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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