Sweet and sour couscous salad

This sweet and sour couscous salad recipe creates a delicious side dish that pairs perfectly with a range of Middle Eastern-inspired mains including chicken, beef, lamb and seafood

  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 1 1/2 cup instant couscous
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 1 1/2 cup boiling water
  • 1/4 cup olive oil
  • 1 large red onion, finely sliced
  • 1 clove garlic, finely sliced
  • 2 teaspoon fresh rosemary leaves, chopped
  • 2 medium carrots, peeled and thinly sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pine nuts, lightly toasted
  • 1/2 cup dried cranberries
  • 1 tablespoon liquid honey
  • 1/4 cup red wine vinegar
  • 2 tablespoon chopped coriander leaves


  • 1
    Place the couscous in a large bowl and mix through the salt and oil using your fingertips. Pour over the boiling water, mix well and set aside for 15 minutes.
  • 2
    Heat the oil in a large pan and fry the onion, garlic, rosemary, carrots, cumin and cinnamon until they begin to caramelise.
  • 3
    Add the pine nuts, cranberries, honey and vinegar. Increase the heat and cook, stirring, until the vinegar has almost evaporated. Set aside the mixture to cool slightly.
  • 4
    Fluff up the couscous grains using a fork, then add the salad ingredients and mix them with the couscous. Garnish with the coriander leaves and serve at room temperature.