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    You are in: Home / Recipes / Couscous Salad Recipe
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    Couscous Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Peebs's Note:

    Deliciously light summer salad. I usually add grilled chicken at the end, to make a substantial work lunch. I always add more lemon as well, as I love lemon. This recipe is from a Sydney chef, Bill Granger, but I have changed it a bit. Original recipe is to serve cold, I prefer it warm.

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    Units: US | Metric


    1. 1
      Cook couscous as per packet instructions.
    2. 2
      Chop tomatoes in half and squeeze excess seeds. Chop roughly.
    3. 3
      Dice cucumber, skin and all.
    4. 4
      Finely chop spring onions.
    5. 5
      Mix all ingredients together in large bowl, and then it is ready to eat. Can be eaten cool or warm.

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    Ratings & Reviews:

    • on May 23, 2011


      This was like a no-fuss tabouli. Super easy and just as tasty as tabouli. I took the other reviewers advice and added oregano, cumin and garlic. I used 1 c. couscous.

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    • on April 27, 2010


      Really enjoyed this. It was simple, easy and I had everything on hand. Thanks for posting we will make again.

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    • on January 03, 2008


      Excellent salad. So light and summery. WOuldn't change a thing.

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    Read All Reviews (4)


    Nutritional Facts for Couscous Salad

    Serving Size: 1 (487 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 983.1
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 38.0 mg
    Total Carbohydrate 179.2 g
    Dietary Fiber 13.9 g
    Sugars 5.6 g
    Protein 30.0 g

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