Cous Cous Salad


  • 2 cups of wholemeal cous cous
  • 1 can chick peas, drained
  • At least 3 cups of salad vegetables of your choice (can include capsicum, cucumber, or a bag of baby spinach, snow peas, blanched cauliflower or blanched broccoli)
  • Mint leaves or parsley– optional

Dressing Option A

  • 3 teaspoons sesame oil, 2 tablespoons vinegar or lemon juice, 3 teaspoons Worcestershire sauce

Dressing Option B

  • ½ cup Plain Greek yogurt, 1 clove of garlic (minced), ½ teaspoon cumin, lemon juice to taste


  1. Cover the couscous with boiling water in a large heat proof bowl. Place a plate on top of the bowl and allow it to sit for 5 minutes until couscous is cooked. Fluff couscous with a fork.
  2. Rinse chick peas under water and set aside to drain. Then add to cous cous.
  3. Wash the vegetable and herbs. If using capsicum, cucumber or other herbs slice finely. Mix all vegetables through cous cous mixture.
  4. Make dressing option A or b or improvise with ingredients you have on hand. Mix through salad and serve.


  • A pinch of smoked paprika can add a different flavour to this dish. Leftover roasted vegetables also work well.
  • Experiment with adding other spices, toasted nuts or sesame seeds, toasted cumin seeds or a sprinkling of currants.