Couscous salad

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Serves: 8

By Deanna1977



  • 2 tbsp olive oil

  • 400ml vegetable stock boiling

  • 1/2 bunches spring onion

  • 3 tbsp green pesto

  • 1 handful pine nuts toasted

  • 250g cherry tomatoes

  • 200g couscous

  • 175g chestnut mushrooms

  • 1 handful fresh basil


<ol> <li>Put the couscous in a heatproof bowl and pour the boiling stock over. Cover with cling film and leave to soak for 5 minutes ONLY.</li> <li>Halve the tomatoes and finely chop the spring onions and mushrooms.</li> <li>After the couscous has soaked for 5 minutes, fork through to break up lumps, then stir in the oil and the pesto to taste.</li> <li>Next tip in all the veg and the nuts. Stir well. Tear in the basil leaves.</li> <li>Taste and season if necessary. Serve at room temp or store in fridge for up to two days.</li> </ol>

Handy Hint


Additional Information

  • Egg Free

  • Vegetarian

  • Side

  • Lunchbox

  • Summer

  • Low fat

  • Salad

  • Rice

  • Kids can help

  • Make Ahead

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  • Deanna1977 25/11/09 09:35

    Lovely for a buffet & BBQ