Tangy couscous salad

Tangy couscous salad

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(47 ratings)

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Cooking time

Cook: 10 mins

Skill level

Easy

Servings

Serves 4 as a side dish

Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition

kcalories
269
protein
9g
carbs
0g
fat
9g
saturates
4g
fibre
1g
sugar
3g
salt
0.92g

Ingredients

  • 300g couscous or bulghar wheat
  • vegetable stock
  • 2 courgettes
  • 1 tbsp olive oil
  • 100g feta cheese, crumbled
  • 20g pack parsley, chopped
  • juice 1 lemon

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Method

  1. Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
  2. Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.

Recipe from Good Food magazine, May 2006

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Comments

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samar79's picture
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Just made it and is absolutely delicious. Used bulgur wheat instead of couscous and it turned out beautifully. Will do it again and again.

sarahpeara's picture
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Excellent recipe, tasty and quick. I added slightly caramelised red onions for a contrast to the other tangy ingredients, it was lovely!

dreamchef's picture
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Loved it. Best couscous recipe I've done, and believe me Ia have had some couscous flops. I added roast peppers too, and used the oil from roasting the peppers and courgettes. Fab taste. I added feta, which I love, but it would be fine without it. A very easy recipe. I know that this will become a regular

grandmagrandad's picture

will make for my lunch today. looks good

doolittle's picture
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Delicious! We eat cous cous all the time in our house usually I make it with sauted peppers and onions but it was great to have some new inspiration. I don't think I'd put so much lemon juice in it next time though. I will definately be making this again and again, great for parties and entertaining.

simmyb's picture
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I love couscous and live on it over the summer. I've been thinking of more ways I can use courgettes as my veggie garden is over run with them at present, a great, simple little side dish.

pigkate's picture
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Excellent recipe and so easy to make. I exchanged the parsley for coriander and served it with coriander and chilli salmon, which was delicious. With the leftovers I made a salad with leftover roast chicken and that was great too. The sharpness of the lemon with the tanginess of the feta are a very good combination and make the cous cous flavoursome.

pinder's picture
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Great summer dish, definitely make more of this.

sofie152's picture
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loved it!
Really tasty. Will try it with chickpeas next time.

lukash's picture
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Quick & delicious! I've made it many times with 'whatever the house gives'...Aubergine and red peppers instead of courgettes, coriander instead of parsley etc.

johnwilkie's picture
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Very simple and really tasty!!!

littlebabynothing's picture

Yum! I left out the feta as I was serving it with a cheesey baked aubergine and it was gorgeous. And I had plenty for the next day too, it's great cold aswell!

crystal_tips's picture
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Brilliant!! We used peppers instead of courgettes, but it still went down a treat at the BBQ - & there was definately enought to go round!!

farzbuen's picture
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Can be prepared in advance and served at room temperature alongside a tagine or moroccan stew. The feta can be left out and it still tastes wonderful.

teresag1963's picture

I made this today very flavoursome I enjoyed every mouthful. I will definately be making this again.

deedlit90's picture
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Lovely! Made the night before for a BBQ the next day. Everyone like it!

elusive_badger's picture
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Great recipe but it says it has no carbs, I am a little dubious :o)

gilliangol's picture

Fabulous recipe. I add red onion and fresh mint which works a treat. Very easy and particularly useful for saving in the fridge and using in the lunch box the next day.

abibradley's picture
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I've been mixing this with the tricolore couscous salad, add cherry tomatoes and the pesto dressing - I've had it for lunch every day this week - delicious!

leminoufou's picture
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Easy, quick to make and really tasty.

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