Couscous salad

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Next

By Valentine Warner

Published 2014

  • About

The point here is that the couscous should be swarming with treats and colours. You shouldn’t be having to inspect little flecks as if they infiltrated via a messy cook. This is great served with barbecued lamb.


  • 1 medium cucumber, peeled, deseeded and finely diced
  • 2 teaspoons flaked sea salt, plus extra to season
  • around


  1. Mix the cucumber with the sea salt and tip into a colander set over a bowl. Leave to drain for 30 minutes.
  2. Meanwhile pour the sunflower or light olive oil into a saucepan (it should be about 2.5cm deep) and fry the onions over a medium heat, moving them often, for 1½-2 minutes until golden brown. Remove the onions with a slotted spoon and drain on kitchen paper