Couscous Salad

This is one of favorite Couscous salads when I am running out of options for lunch. On Sunday morning, I opened the fridge thinking about lunch and there really wasn’t much there. A little of few veggies, that’s it. I always keep Pearl Couscous on hand and cranberries have a constant presence in the pantry too. This Salad is easy to put together and you can switch up the veggies with what you happen to have in the fridge or in the Farmer’s market.

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Israeli Pearl Couscous 1 Cup Uncooked

Water 1/4 cup to cook the couscous

Red Onion 1/2 cup cut in small pieces

Green Onion 2 bunches cut small

Red or Yellow Capsicum 3/4 cup cut in small pieces

Cilantro a handful

Cranberries 1/3 cup

Cumin Powder 1/2 tsp

Shawarma Masala 1 tsp

Extra Virgin Olive Oil 2 Tbsp

Lemon Juice 1 tsp

Honey 1 tsp

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In a saucepan bring 1 1/4th cup of water to boil. Add couscous , cover and simmer for about 8 to 10 minutes. Stir occasionally to make sure water is not all evaporated and to prevent sticking. Once all water is evaporated, cover and keep aside.

In a large bowl, mix all the cut vegetables and keep aside.

In a bowl, add EVOO, Honey, Lemon Juice, Spices and Salt and whisk until well combined. Pour this mixture over the veggies and mix. Then add the couscous (which by now should have cooled a little and mix gently.

Serve immediately if serving warm or refrigerate for up to an hour and serve chilled.




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