couscous salad recipe

This fresh mediterranean couscous salad recipe is packed with raw &amp; roasted cherry tomatoes, feta, chickpeas &amp; herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.

Cherry Tomato Couscous Salad

cherry tomatoes ((half for roasting, half raw))

Extra-virgin olive oil (for drizzling)

dry Israeli couscous

¼ teaspoon smoked paprika

lemon juice (more if desired)

garlic (minced)

thyme (more for garnish)

chickpeas

basil

Persian cucumbers (thinly sliced)

feta cheese

Sea salt and black pepper

Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.

Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.

In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

This Curried Couscous Salad is light and refreshing, and oh so delicious. You’ll love it for a healthy lunch or a flavorful side at dinner

Curried Couscous Salad

whole wheat pearled couscous

vegetable broth (or water salted to taste)

onion,

garlic cloves,

curry powder

cumin powder

sweet paprika

spring mix greens

cucumbers,

medium bell pepper, diced

cherry tomatoes, halved

scallion stalks, diced

lemon juice

olive oil

salt (or

black pepper (or

In a medium pot, add the oil and saute the garlic and onion until they are lightly browned.

Add the curry powder, cumin, and paprika and stir until they coat the vegetables.

Add the couscous and veggie broth. Stir. Cover the pot and cook until the couscous is soft and fluffy.

In a bowl, add the spring mix. Then add the cucumbers, bell pepper, cherry tomatoes, scallions, and couscous on top.

Squeeze fresh lemon juice over the salad and add olive oil. Then sprinkle it with salt and pepper to taste. Using two spoons, toss the salad. Plate and serve.

https://content.jwplatform.com/videos/0aJw2NI1.mp4

This Curried Couscous Salad is light and refreshing, and oh so delicious. You’ll love it for a healthy lunch or a flavorful side at dinner.

In Partnership with Al'Fez. #ad

Juicy harissa-infused chicken kebabs served over a tangy couscous salad with olives, roasted peppers and pickled onions. Proper sunshine-in-a-bowl vibes.

Harissa Chicken Kebabs & Zesty Couscous Salad

Boneless Skinless Chicken Thigh

Al'Fez Harissa Paste

Garlic Clove

Al'Fez Moroccan Spiced Couscous

Water

Mixed Olive

Pepper

Cherry Tomatoes

Red Onion

Red Wine Vinegar

Parsley

Salt

Black Pepper

Greek Yoghurt

Heat the oven to 220°C. 
If using wooden skewers, soak them in water to stop them catching under the grill.

Chop the chicken into 3cm chunks and chuck into a bowl. Grate in the garlic and stir through the Al'Fez Harissa Paste. Season with salt and pepper, then thread the chicken onto skewers. Drizzle a little olive oil onto a baking tray, arrange the skewers on top and roast for 10–15 mins, until cooked through and golden.

Tip the Al'Fez Moroccan Spiced Couscous into a bowl, pour over the boiling water and cover with a plate or lid. Let it steam for 5 mins.

Meanwhile, halve the olives. Drain the peppers and finely chop. Chop the cherry tomatoes into 2cm chunks (halve the small ones). Thinly slice the red onion. Add the onion to a large bowl with the red wine vinegar and a pinch of salt. Give it a toss and set aside to pickle.

Pick the parsley leaves, discarding the stalks. Then fluff the couscous with a fork, then chuck the chopped tomatoes, peppers and olives into the pickled onion bowl.

Just before serving, toss the parsley through the couscous along with the contents from pickled onion bowl. Season to taste. Spoon the couscous salad into bowls and top with the harissa chicken and a dollop of yoghurt and get stuck in!  

I enjoyed this recipe but made a few tweaks!
I marinated the chicken over night in the harissa plus some lemon juice, paprika and olive oil.
I also had some mini potatoes left so swapped this with the cous cous.
Served with hummus too!

Missing something. could do with pita or humus 

absolutely delicious. My partner thought it was restaurant food

SO GOOD! I added some yogurt to the harissa marinade on the chicken and it was absolutely divine.  

do the veg go into couscous because the instructions on step 5 are not clear!

Delicious and easy to put together. Thank you

cook the chicken under the grill or in the oven? not clear from instructions. it says heat to 220 then grill it?

I meal prepped it this week and loved every bite of it. I don’t have skewers so cooked them in high heat in a non stick. loved the charrs it got from the harissa paste.  also swapped the couscous w roasted sweet potatoes 

What do you do with the drained peppers and  olives? It doesn't state if thy are just toppings.

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Cherry Tomato Couscous Salad

Curried Couscous Salad

Harissa Chicken Kebabs & Zesty Cous...

Top 3 couscous salad recipe recipes from across the web

The most viewed couscous salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cherry Tomato Couscous Salad

Curried Couscous Salad

Harissa Chicken Kebabs & Zesty Cous...

The most viewed couscous salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine