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

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.
Fluff the couscous with a fork to separate the grains.
Stir in the red onion, cucumber, herbs, lemon zest and juice.
Drizzle with a little extra virgin olive oil and season to taste with salt and pepper.
Serve warm or at room temperature. Top with optional extras if using.