Warm Couscous Salad

Serves 6 people


  • 2 cups chicken stock
  • 10 ounces instant couscous
  • 1 teaspoon salt
  • ¼ cup extra-virgin olive oil
  • 1 lemon, juiced
  • 1 small red onion, peeled, small diced
  • 1 red bell pepper, cored, seeded, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, seeded, thinly sliced
  • 1 bunch green onions, thinly sliced
  • ¼ cup chopped fresh parsley
  • 2 teaspoons dried Italian herbs
  • Freshly ground black pepper


In a saucepan, bring the chicken stock to a boil.

Place the couscous in a large, heatproof bowl. Stir in the salt. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool to room temperature.

In a large bowl, combine olive oil, lemon juice, red onion, bell pepper, tomatoes, cucumber, and green onions. Add the couscous and toss until well blended. Stir in the parley and dried herbs. Taste and adjust seasoning with salt and pepper.

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