Couscous Salad — with Vegetables, Feta and Mint, in 20 Minutes
Yvonne Ammann VegetarianPour 3 dl hot stock over 250 g couscous, cover and steep 5 minutes, fluff with a fork and let cool. Add diced vegetables, feta and mint, a dressing of lemon juice, olive oil and cumin. Fluffing with a fork is the difference between a salad and a lump.
Couscous salad is the salad for everything that has to travel: barbecue, lunchbox, picnic, meal prep for the week. It keeps three days, does not go soggy and needs no stove — just hot water from the kettle. And it is the best use for the half vegetables that would otherwise sit in the fridge.
Ingredients
- 250 g Couscous
- 3 dl Vegetable stock (hot)
- 1 piece Cucumber
- 250 g Cherry tomatoes
- 1 piece Bell pepper (red)
- 3 pieces Spring onions
- 1 tin Chickpeas (about 250 g drained) (optional)
- 150 g Feta
- ½ bunch Mint
- ½ bunch Parsley
Dressing
- 1 piece Lemon
- 4 tbsp Olive oil
- 1 tsp Ground cumin
- ½ tsp Salt
- Pepper
Method
- 1
Steep the couscous
Put the couscous in a bowl, pour the hot stock over, cover with a plate and steep 5 minutes. Fluff thoroughly with a fork and let cool uncovered.
- 2
Cut the vegetables
Deseed and dice the cucumber, quarter the tomatoes, finely dice the pepper, slice the spring onions. Rinse the chickpeas. Crumble the feta, chop the herbs.
- 3
Dressing
Whisk the lemon juice with the olive oil, cumin, salt and pepper. It should be punchy — the couscous swallows a lot of flavour.
- 4
Toss
Toss everything with the cooled couscous, taste — it usually wants more salt or lemon. Let stand 15 minutes.
Tips
- For a lunchbox: salad in a jar, feta and herbs added in the morning. Keeps three days in the fridge and tastes just as good cold.
- Anything the fridge offers can go in: roasted vegetables, sweetcorn, grated carrot, olives, dried apricots, toasted almonds. The salad is a leftovers programme.
- As a main with grilled chicken, lamb chops or falafel. As a side it is the barbecue salad that does not wilt — which is why it turns up at every Swiss barbecue.
What can I substitute?
Bulgur steeps 15 minutes and has more bite. Quinoa boils 15 minutes — gluten-free and higher in protein. Ebly boils 10 minutes and is often more popular with children.
Mozzarella is milder. Almonds make the salad vegan and crunchy.
Basil makes it Italian, coriander Middle Eastern. Parsley alone works too.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my couscous clump?
Too much liquid or not fluffed. The ratio is 1 part couscous to 1.2 parts liquid, and after steeping it must be thoroughly crumbled with a fork while warm. A spoonful of olive oil in the water helps too.
How long does couscous salad keep?
Three days in the fridge. The cucumber and tomatoes soften, but the salad stays good. Add the herbs and feta fresh if you are making it for several days.
Is couscous salad a main course?
With chickpeas and feta, yes — protein, carbohydrates and vegetables in one bowl. 250 g couscous serves four as a main or eight as a side.
How much does couscous salad cost per person?
About 2 CHF per person with feta, under 1.50 CHF without. At around 3 CHF a kilo, couscous is one of the cheapest bases there is.
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