• Partnered with
  • Quick
  • Easy
  • Serves 6
  • 25 mins prep

Couscous salad

Couscous Salad
Triple tested. For your success every time.

With its lemony flavours, this couscous salad recipe works well with barbecued lamb or chicken. You can also add shelled prawns for a more indulgent salad in summer.


Couscous salad

  • 1 cup (200g) instant couscous
  • 1 cup (250ml) boiling water
  • 1/2 cup coarsely chopped fresh coriander leaves
  • 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
  • 2 green onions (green shallots), thinly sliced
  • 1 medium (200g) red capsicum, trimmed, cut into long strips
  • 1/2 tbsp finely chopped preserved lemon rind
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tsp lemon, zest grated


Couscous salad

  1. Place couscous and 1/4 teaspoon salt in a heatproof bowl; cover with the boiling water and mix gently with a fork. Cover bowl with a lid or plastic wrap; stand for 10 minutes.
  2. Fluff couscous with a fork. Stir in herbs, onion and capsicum.
  3. Combine preserved lemon, juice, honey and oil in a jug or bowl; stir until well combined.
  4. Pour dressing over couscous, season to taste with sea salt and freshly ground black pepper; toss gently. Top with lemon zest.
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