Colourful couscous salad

A very quick, filling and versatile lunch that’s great for taking with you to work or on picnics. You can make changes to this salad by replacing the feta with grilled halloumi or some chorizo or streaky bacon for the non-veggies. Contact us if you’re unsure about the portion size that’s right for you.
Serves: 2 • Prep: 5 mins • Cook: 5 mins • Easy 
  • 120g couscous, try wholegrain or a mix of white and wholegrain
  • 200ml of hot vegetable stock, homemade or use a Kallo stock cube
  • half a red or yellow pepper, sliced
  • finely chopped red onion, about half a small one
  • piece of cucumber about 2-3 inches long, diced
  • 2 tablespoons of green pesto, try making your own or buy fresh
  • 100g goat’s cheese or feta
  • dessert spoon of pine nuts or flaked almonds
Put the couscous in a heatproof bowl and pour over the stock. Cover with clingfilm or a lid, and leave for about five minutes or as instructed on the packet.

When the couscous has absorbed all the liquid, fork it up :-) til it’s fluffy, then stir in the pesto, pepper, onion and cucumber.

Crumble over the cheese, and finish with the nuts.

Feel free to add a bit of French dressing.

Casually point people in the direction of our website when they stare longingly at your lunch!
Nutrition info
You might think couscous is just a hopeless host for other nutrients to sit amongst. WRONG!

Couscous is a great source of copper, a key mineral that plays a multifunctional role. It helps to build strong tissue, maintain blood volume and produce energy in your cells. Copper deficiency can occur in any diseases that compromise gut function, such as coeliac.

The peppers, onion and cucumber provide vitamin C in abundance, quercitin for heart and blood vessel support and disease-fighting, as well as a myriad of other nutrients, and gut-friendly fibre.

The cheese gives a shot of calcium and vitamin B12.

Make every day this delicious, get a weekly eatnaturally plan!

Salad the a**e out of your lunch please may you!
Sally Pinnegar 
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