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Grid Iron Meat

Herbed Couscous Salad

This light, fresh couscous salad is the perfect counterpoint to bold, spicy mains. Packed with herbs, a touch of crunch, and a citrusy finish, it’s a breeze to prepare and ideal served warm or at room temperature.

INGREDIENTS
  • 200g couscous
  • 250ml boiling water or hot vegetable stock
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ½ red onion, finely chopped
  • ½ cucumber, deseeded and finely diced
  • Small bunch fresh parsley, finely chopped
  • Small bunch fresh mint, finely chopped
  • Zest and juice of 1 lemon
  • Extra virgin olive oil, to finish
  • Optional: pomegranate seeds, crumbled feta, or toasted pine nuts for topping
METHOD

  1. Place the couscous in a heatproof bowl with ½ tsp sea salt and 1 tbsp olive oil. Pour over the boiling water or hot stock, cover with a plate or cling film, and leave to steam for 5–7 minutes.
  2. Fluff the couscous with a fork to separate the grains.
  3. Stir in the red onion, cucumber, herbs, lemon zest and juice.
  4. Drizzle with a little extra virgin olive oil and season to taste with salt and pepper.
  5. Serve warm or at room temperature. Top with optional extras if using.

What mains does this pair well with?

Variations:

  • Add chopped cherry tomatoes and spring onions for a more tabbouleh-style salad.
  • Mix in chickpeas or lentils for extra protein.
  • Use orange or lime instead of lemon for a different citrus note.

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Preparation Time: 10 minutes
Cooking Time: No active cooking

Hot Tips

Storage Tip Keeps well in the fridge for up to 3 days — ideal for make-ahead lunches or BBQ spreads.

Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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