Couscous Salad Recipe

Name: Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: turmeric; extra virgin olive oil; 9 ounces couscous, cooked; 1/4 yellow bell pepper, diced; 1/4 red bell pepper, diced; 1 small eggplant, diced; 1 zucchini, diced; 2 garlic cloves, unpeeled; 1 teaspoon cumin seed; salt; black pepper, freshly ground; chili powder or paprika

Servings: persons

turmeric
extra virgin olive oil
9 ounces couscous, cooked
1/4 yellow bell pepper, diced
1/4 red bell pepper, diced
1 small eggplant, diced
1 zucchini, diced
2 garlic cloves, unpeeled
1 teaspoon cumin seed
salt
black pepper, freshly ground
chili powder or paprika

1
In medium saucepan, boil 1 1/4 cups salted water.
2
Add turmeric and 1 tablespoon oil, then the couscous.
3
Remove from heat, cover, and allow to stand 5 minutes.
4
Turn the couscous out onto a flat platter and separate grains with a fork.
5
Heat 4 tablespoon oil in a frying pan and add the garlic and cumin seeds.
6
Add the diced vegetables and saute for 10 minutes, seasoning with salt and pepper.
7
Mix the couscous and vegetables together in a large bowl and stir well.
8
Sprinkle with chilli powder or paprika.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: turmeric, extra virgin olive oil, 9 ounces couscous, cooked, 1/4 yellow bell pepper, diced, and more.

Yes, Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Salad

How did you like this recipe?

Frequently Asked Questions