Cous Cous Summer Salad


Bitter Sweet Cous Cous Salad.

prep time 5 mins     total time 10 minutes



  • 1/2 cup of couscous 

  • 1 cup water (with 1/2 veg stock for flavour)

  • 1/3 of a cucumber (chopped)

  • Handful of tomato’s (chopped)

  • 1/4 tin of sweetcorn

  • a few diced black olives 

  • Handful of flaked almonds

  • abakusfoods dried crispy red dates 

  • Serve with a pinch of salt, fresh basil and the zest of a lime. 


  1. Add 200ml of water to a veg stock - mix until dissolved and combine with 100g couscous and leave the absorb for 10 minutes. 

  2. Drain 1/2 tin of the chickpea’s and 1/4 tin of sweetcorn. 

  3. Chop the cucumber and pepper into small chunks. 

  4. Once ready, combine the couscous with all the other ingredients and mix well. 

  5. Serve with fresh basil 

 Salads are a huge love of mine, not just since going vegan, but way back to my teenage years. I stumbled across some couscous in the dry cupboard the other day and fancied upping my salad game. This was tasty, filling, full or flavour and took about 5 minutes to rustle up. Winner winner! This salad is great for making in bulk and using to accompany other meals, such as a side salad with dinner, or for a sharing dish in the middle of a summer day picnic, or for on the go working lunch. I even got a little carried away and experimented with the idea of a cous cous burrito - I used a beetroot wrap i bought from m&s as it was a amazing combination.

Calorie-wise, couscous comes out on top of most dry cupboard foods. One cup of prepared couscous has 176 calories, compared to 216 calories in brown rice. Couscous contains 2 grams of fiber per cup and 6 grams of protein. Cous cous is a lighter alternative to rice or quinoa, and is so so quick to prepare. Cous cous is known to have immune boosting properties due to the selenium.

LunchLydia May Jeffery