Couscous salad

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Prep time:

Cook time:

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


  1. 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.
  2. Halve the tomatoes and finely chop the spring onions and mushrooms.
  3. After the couscous has soaked for 5 minutes, fork through to break up lumps, then stir in the oil and the pesto to taste.
  4. Next tip in all the veg and the nuts. Stir well. Tear in the basil leaves.
  5. Taste and season if necessary. Serve at room temp or store in fridge for up to two days.

Handy Hint


Additional Information

  • Salad

  • Make Ahead

  • Kids can help

  • Rice

  • Summer

  • Side

  • Lunchbox

  • Vegetarian

  • Low fat

  • Egg Free

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Your comments

  • Deanna1977 25/11/09 09:35

    Lovely for a buffet & BBQ