Favourite couscous salad


This is a lovely, simple, substantial salad for lunch boxes or picnics. I went through a phase of eating it at work for lunch almost every day for months on end, with little tweaks and variations. The five core flavours – tomato, onion, mint, feta and lemon – are the essential ones (think Greek salad) for that tangy lip-smacking factor. Beyond that just throw in whatever takes your fancy from the veg box e.g. sliced radishes, chopped pepper or cucumber. Or handy in the store cupboard – chickpeas, olives, quinoa, seeds. Dressed salad leaves are great on the side.

For two servings roughly.


  • Essentials:
  • Couscous 100g
  • Veg stock powder made up to 200ml
  • Cherry tomatoes 10 or so (depending on size), halved or quartered
  • Salad onions 4 or 5 or so (depending on size), chopped, or one small red onion finely chopped
  • 150g feta cheese, crumbled
  • Handful of chopped mint
  • Juice of one lemon, plus optional zest of half the lemon
  • Good glug of extra virgin olive oil
  • Pick or mix optional additions (use quantities to taste):
  • Radishes
  • Red or yellow pepper, chopped
  • Diced cucumber, chopped
  • Olives, chopped
  • Cooked chickpeas
  • Cooked quinoa
  • Seeds


  1. Put the couscous into a large bowl or saucepan. Add the stock, cover and leave for 10 mins or so until all the liquid has absorbed and the grains are fluffy.
  2. When couscous is cool, add all other ingredients to the grains and mix really well. Season with salt and black pepper to taste. Best left aside for the flavours meld before eating.