Couscous Salad

Source : In A Pan Heat Water And Stock To A Rolling Boil In A Large Bowl Add The Couscous Pour The Hot Water + Stock Over It And Immediately Cover Keep Aside F...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by The Decadent Cook

at : March 19, 2026

Step:

In a pan heat water and stock to a rolling boil.
In a large bowl add the couscous. Pour the hot water + stock over it and immediately cover. Keep aside for 10 - 15 minutes.
Uncover and fluff the couscous using a fork. Keep aside.
In another bowl, toss in all the remaining ingredients and mix well.
Add the pesto coated vegetables into the couscous and mix until all the ingredients are well combined.
Serve warm or cold.

Ingredients

200 gms Moroccan couscous
250 ml Water
200 ml Vegetable stock
1 tbsp Sliced black olives (15 gms), heaped
25 gm Sun dried tomatoes chopped
75 gm Green bell pepper diced
50 gm Red/yellow bell pepper, diced
5 Cherry tomatoes quartered
75 gm Red onion finely sliced
120 gm Cucumber diced
3 tsp Cilantro finely chopped
80 gm Feta cheese crumbled
1/4-1/2 tsp Paprika
2 tbsp Pesto
1 tbsp Mint leave finely chopped
1 1/2 tsp White sesame seed lightly toasted
50 gm Walnuts toasted
4 tbsp Pine nuts toasted
2 tbsp Golden seedless raisins
to taste Lemon juice
to taste Salt

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