Tag Archives: couscous

Super simple and Healthy Couscous Salad


On Sunday it was unseasonably warm. We had Chocolate Chip pancakes for breakfast and went for a walk. Still clad in warm gear, mind you but not shivering in the cold. I hoped I won’t get a call from Office asking for some urgent questions to be answered. My wish was granted until we got back home. The girls wanted what they think is a gourmet meal of Mac and Cheese so it was just me and the hubs. I put together this salad. So simple and healthy and yet so colorful and flavorful.

On another note, how is your holiday planning going? Are you hosting any lunches/dinners? I am spent late Sunday night menu planning for couple of parties that I am hosting this month. Such a glorious month this is and everyone seems to be a wee bit happier.



For the Salad: Serves 2

  • Couscous uncooked 1 cup
  • Water as per package instructions to make Couscous
  • Red Onion per taste or 3 tsp per person
  • Pomegranate seeds
  • Cucumber cut small pieces 1 cup per person
  • Red Pepper cut small 1/2 cup per person

For the dressing

  • Olive Oil 2 Tbsp
  • Lemon Juice 1 Tbsp
  • Honey 1/2tsp
  • Salt and Pepper per taste



  • Prepare Couscous per package instructions. Let it cool slightly.
  • Mix all the Dressing ingredients.
  • Mix Couscous, Cucumber, Red Pepper and Red Onion.
  • Drizzle the dressing on top and mix.



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.

Couscous 4


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

couscous 5


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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