Couscous Salad

Serves 2 large or 4 small portions


4 dessert spoons of dried couscous

1tsp vegetable stock/bouillon powder

1 tsp mixed herbs

½ tsp dried chilli flakes

Boiling water

Handful green beans, topped & tailed, and cut into inch pieces

1 tbsp. pine nuts

2 tbsp pumpkin seeds

1 small carrot, coarsely grated

½ cup chopped fresh parsley

2 spring onions (scallions) finely chopped

½ green capsicum, diced

½ red capsicum, diced

10 cherry tomatoes, halved

½ lemon, juiced

Drizzle of olive oil or avocado oil


Put the couscous, stock, mixed herbs and chilli flakes into a bowl or jug and mix well. Add just enough boiling water to cover the couscous mix by a millimetre or so, then cover the bowl or jug with a plate or lid and set aside for about 5 minutes to absorb the water.

Place the chopped green beans in a bowl or jug and cover with boiling water to blanch them.

Place the pine nuts and pumpkin seeds in a small frying pan over a low-medium heat to toast them gently, stirring occasionally to prevent them burning. When the pine nuts begin to turn golden remove from the heat and set aside to cool.

Run the green beans under cold water to cool them down and drain well.

Check your couscous, breaking it up with a fork to loosen the grains. If it seems too dry add a little more hot water, stir through and replace the lid for another few minutes, otherwise transfer the couscous to a large salad bowl, add in your cooled green beans, pine nuts, pumpkin seeds, prepared vegetables, lemon juice and oil mixing well to combine.

Serve with a protein source of your choice. Works well with baked fish or grilled chicken.