Couscous Salad


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

The original version of this salad also uses broken-up pieces of pitta bread: this is a Middle-Eastern variation. The oven-roasted tomatoes are wonderful here (make them a day or so in advance, so they flavour the oil nicely) and you can vary the ingredients with different cheeses or herbs from time to time. This works very well served with yoghurt-marinated lamb. The dressing is light and not overpowering, so if you are serving the salad on its own, you could add a little extra lemon juice and olive oil.


  • 350 g (12 oz) couscous
  • 200 g (7 oz) oven-roasted tomatoes, halved or quartered if large, plus their oil
  • 1 lebanese (short) cucumber, unpeeled and diced
  • 4 spring onions (scallions), chopped
  • 25 g (½ cup) chopped mint leaves
  • 3 tablespoons lemon juice
  • 80 ml ( cup) olive oil
  • 120 g (4 oz) goat’s cheese (soft or a little harder), crumbled


Put the couscous in a large bowl and season well with salt and pepper. Add a splash of the oil from your oven-roasted tomatoes and 500 ml (2 cups) of just-boiled water. Stir, cover and leave to cool completely, fluffing it up gently now and then, so that the bottom does not become a stiff pudding.

Add the cucumber, spring onions, mint and lemon juice to the couscous. Add the tomatoes and the rest of their oil, topping up with the extra olive oil if you don’t have enough from the tomatoes, and stir through well. Add the goat’s cheese and stir through carefully, especially if it is soft.