Total Time
Prep 15 mins
Cook 5 mins

A first had this at a friend's house, and could not help going back for seconds, thirds... She gave me the recipe, and I altered it a bit to reflect my family's tastes, and I almost always serve this when we have guests for Friday night dinner or Saturday lunch. You can play around with it, it's very forgiving.

Ingredients Nutrition


  1. Pour the couscous into a large bowl.
  2. Mix in the soup powder and olive oil.
  3. Add the boiling water and let soak until all the water has been absorbed.
  4. Place the carrots and parsley in a food processor.
  5. Peel the lemon with a potato peeler and add to the food processor.
  6. Process until a minced finely.
  7. Add the juice from the lemon, olive oil, ginger and pepper.
  8. Process until a paste has been formed.
  9. Add paste to the ready couscous and mix together.
  10. Add the chickpeas and mix together.
  11. Turn into a salad bowl and chill for at least two hours.


Most Helpful

This was absolutly wonderful. I can't wait to try it again!

LikeItLoveIt November 03, 2001

A definite keeper. This tastes light and fresh, and only has a touch of olive oil for the whole huge bowl. I agree with Sarah Chana that I would prefer not to pull out my food processor, but I definetely appreciate having a salad recipe that has minimal chopping on my part.

shira155 December 30, 2010

A really nice refreshing salad. Being on the 'other side of the pond' I couldn't find 'soup mix' so I used 250ml of boiliing water and added a Vegetable Oxo cube and a Chicken Oxo cube. My wife hates couscous, but really likes this salad. We took it to some friends and they loved it. Many thanks for posting.

UberGeek May 28, 2009

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