Couscous Salad


  • 8 oz / 230 g couscous
  • ΒΌ pt / 140 ml water
  • 6 spring onions, trimmed and finely sliced
  • 3 firm, ripe tomatoes, peeled, deseeded and diced
  • 12 black olives, pitted and halved
  • 1 tbsp shredded mint leaves
  • 1 tbsp finely chopped coriander or parsley
  • 2–3 garlic cloves, peeled and crushed
  • 3 tbsp extra virgin olive oil
  • 2 tsp lemon or lime juice
  • salt
  • freshly ground black pepper


Put the couscous in a bowl, and sprinkle most of the water over it. As it begins to swell and dry, break up the lumps with your fingers. Add a little more water if necessary. Stir the spring onions, tomatoes, olives, herbs, garlic, olive oil and lemon or lime juice into the couscous. Season to taste and serve.


A salad of bulgar wheat can be made in the same way.