Couscous Salad

Serves 6-8

Couscous, like any other base for a ‘grain’ salad, can handle alot of flavour. This salad has an interesting dressing, with middle eastern flavours. It is ‘bejewelled’ (probably ‘bedazzled’ is a more appropriate term) with many ingredients. They all work together though. By cutting them finely, it means that every bite contains a little of everything.

When seasoning, I think of salt, pepper, acid and sugar. Tasting for salt is second nature, but sometimes a little squeeze of lemon, or a little sweetness, can just elevate a dish.

Serve this with harissa spiced chicken or roast lamb, yoghurt & mint raita and maybe a little chilli sauce.


Salad Dressing

1 clove garlic

3 tablespoons lemon juice

3 tsp pomegranate molasses

5 tablespoons EVOO

1 1/2 tsp salt

cracked black pepper

2 tsp sumac

2 tsp dried mint

1 tsp sugar


1 1/2 cups couscous

1 red onion, sliced

1 red capsicum, sliced

1 medium sweet potato, peeled and diced

olive oil

1/2 cup mint leaves

1/2 cup coriander leaves

1/2 cup pistachios

1/4 cup pinenuts, toasted

50g feta cheese, crumbled

10 cherry tomatoes, halved

1/2 large Lebanese cucumber, chopped finely.


Salad Dressing 

  1. Place all the ingredients into a bowl and whisk with a fork until they are emulsified. Set aside while you make the salad.


  1. Place the couscous into a medium sized bowl. Boil some water and then pour 1 1/2 cups over the couscous. Cover and let it sit for 2 minutes or so. Remove the cover and sift with a fork to fluff it up. Pour over the dressing and mix through, then place in the fridge to cool while you prepare the rest of the ingredients.
  2. Place the onion, capsicum and sweet potato into a roasting dish and toss through a little olive oil to coat. Season well with salt and pepper. Roast for 30 minutes at about 190 degrees celcius until softened and browned a little. Set aside to cool.
  3. Mix the roasted mixture and rest of the ingredients through the couscous.
  4. Serve immediately or let it sit in the fridge for a few hours to let the flavours develop.