Couscous Salad

Couscous is extremely easy to prepare and very versatile. Once you know how to make it you can add your own choice of flavours according to its use. This salad makes an excellent accompaniment to hot and cold roast and barbecued meats for a change to the very mush loved roast vegetables which are more suited to winter.

6 - 8 Portions
Prep: 5 minutes
Cook: 8 - 10 minutes



  • 400g couscous (instant variety)
  • 600ml boiling vegetable or chicken stock (stock cubes can be used) 
  • 1 pinch of saffron strands
  • 4 tbsp. chopped mint
  • 4 tbsp. chopped flat leaf parsley
  • 1 tbsp. coriander
  • 3 medium plum or vine ripened tomatoes, diced
  • 1 garlic clove, crushed
  • 1 spring onion, finely chopped
  • 75g currants
  • 30g pine nuts (roasted)
  • juice of 1 lime
  • 3 tbsp. olive oil
  • maldon salt and freshly ground black pepper


  • Couscous: Place the couscous in a large bowl with the saffron and pour over the boiling stock. Cover the bowl with cling film and set aside for 8-10 minutes. The stock should be absorbed and the couscous should be tender, not mushy. If it is still dry add a little boiling stock or water, cover it and leave for a further 3-5 minutes.
  • Remove the cling film and stir in the remaining ingredients until well combined. Set the salad aside until ready to serve. It is best served at room temperature but it if you are preparing more than an hour in advance, cover it and refrigerate it and remove it from the fridge 10 minutes before serving. \
  • To Serve: Serve at room temperature with a little chopped parsley to garnish.