Couscous salad

With its lemony flavours, this couscous salad recipe works well with barbecued lamb or chicken. You can also add shelled prawns for a more indulgent salad in summer.

  • 25 mins preparation
  • Serves 6
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Couscous salad
  • 1 cup (200g) instant couscous
  • 1 cup (250ml) boiling water
  • 1/2 cup coarsely chopped fresh coriander leaves
  • 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
  • 2 green onions (green shallots), thinly sliced
  • 1 medium (200g) red capsicum, trimmed, cut into long strips
  • 1/2 tablespoon finely chopped preserved lemon rind
  • 2 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 teaspoon lemon, zest grated


Couscous salad
  • 1
    Place couscous and 1/4 teaspoon salt in a heatproof bowl; cover with the boiling water and mix gently with a fork. Cover bowl with a lid or plastic wrap; stand for 10 minutes.
  • 2
    Fluff couscous with a fork. Stir in herbs, onion and capsicum.
  • 3
    Combine preserved lemon, juice, honey and oil in a jug or bowl; stir until well combined.
  • 4
    Pour dressing over couscous, season to taste with sea salt and freshly ground black pepper; toss gently. Top with lemon zest.