Couscous Salad Recipe

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5 from 4 reviews


  • 1 cup whole wheat instant couscous
  • 1 clove garlic, minced
  • 1/2 teaspoon ground coriander seed
  • 1 1/4 cups boiling water or vegetable stock
  • 1 cup diced sweet pepper, red or yellow
  • 1/2 cup mixed pitted olives, roughly chopped
  • 4 green onions, sliced thin
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced parsley
  • 1/4 cup toasted sliced or slivered almonds


  1. Put the couscous in a large heat-safe bowl with the garlic and coriander. Pour boiling water over and cover with a plate. Let sit 5 minutes. Fluff with fork. Let cool at room temperature while you chop the vegetables.
  2. Drizzle olive oil, lemon juice over the couscous and toss gently.
  3. Fold in remaining ingredients except almonds and taste to adjust for salt.
  4. Add almonds right before serving to keep crunchy.


To add protein, fold in cooked chick peas and/or crumbled feta or goat cheese.


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