Couscous Salad Recipe

Name: Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock; 10 ounces instant couscous; 1 teaspoon salt; ½ teaspoon ground cinnamon; ¼ cup olive oil; 1 lemon, juice and zest of; 1 small red onion, chopped; 1 cucumber; 1 red bell pepper; 1 bunch green onion; ¼ cup cilantro; black pepper

Servings: persons

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
½ teaspoon ground cinnamon
¼ cup olive oil
1 lemon, juice and zest of
1 small red onion, chopped
1 cucumber
1 red bell pepper
1 bunch green onion
¼ cup cilantro
black pepper

1
Bring chicken stock to a boil.
2
Place couscous in a heat proof bowl.
3
Stir in salt and cinnamon.
4
Pour boiling stock over couscous, cover and let stand for 5 minutes.
5
Remove cover, fluff with fork and allow to cool completely.
6
If at all warm it will soften your veggies, which should stay fresh.
7
In a large bowl combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper and green onions.
8
Add the cooled couscous and toss until well blended.
9
Stir in the cilantro leaves.
10
Adjust with salt and pepper.
11
Serve cool.

371

kcal

Calories

Fat

Carbs

Protein

Fat 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: 2 cups chicken stock, 10 ounces instant couscous, 1 teaspoon salt, ½ teaspoon ground cinnamon, 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