Couscous salad

A platter topped with a couscous salad, with green leaves and white cubes of feta cheese on top

Make this couscous salad, then check out our cauliflower couscous salad, chicken and couscous salad, Moroccan couscous and more couscous recipes.

  • 100
  • Total time 50 minutes
  • Difficulty Easy


  • olive oil 2 tbsp
  • red onions 3, thinly sliced
  • ras el hanout 2 tbsp
  • couscous 200g
  • raisins 75g
  • chicken stock 500ml, hot
  • rocket 90g
  • flat-leaf parsley a handful, roughly chopped
  • mint a handful, roughly chopped
  • flaked almonds 50g, toasted
  • sumac a large pinch, (optional)
  • extra-virgin olive oil 3 tbsp
  • pomegranate molasses 2 tbsp
  • lemon 1, juiced


  • Step 1

    Heat the oil in a large pan over a medium heat and cook the onions with a large pinch of salt for 5 minutes until beginning to brown. Pour in 250ml of water and rapidly boil for 10-15 minutes or until all the water has evaporated and the onions have softened. Turn down the heat and cook for 20 minutes more until the onions are sticky and caramelised. Stir in the ras el hanout and cook for another few minutes. Season and leave to cool.

    Step 2

    Put the couscous and raisins in a large heatproof bowl and pour over the hot stock. Cover and leave for 10 minutes until all the stock has been absorbed, then fluff up with a fork. Leave to cool. 3 Make the dressing by whisking together the oil, molasses and lemon juice with plenty of seasoning.

    Step 3

    Scrape the caramelised onions into the couscous. Add the rocket, herbs and dressing, and toss really well. Tip onto a platter and top with the flaked almonds and sumac, if using.

Nutritional data

  • kcals 561
  • fat 22.7g
  • saturates 2.9g
  • carbs 68.9g
  • sugars 27.3g
  • fibre 8.7g
  • protein 16.1g
  • salt 1.5g

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