Total Time
Prep 20 mins
Cook 20 mins

This is based on a recipe from Alessandra Avallone's book, The Complete Book of Salads. I'm always on the lookout for a great couscous salad, and I stumbled upon this recipe which I like a lot.


  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.
Most Helpful

Delicious salad. I did add greater quantities of the veggies because we love our summer veggies. I thought the recipe was very flavourful and do have to take issue with Chef Dudo for saying this recipe needed jalapeno or tabasco - it is a Tunisian recipe and complies to that part of the world. Heat is not applied everywhere and to everything!

evelyn/athens September 02, 2013

This is a fab dish either cold, hot or at room temperature. Easy to make with mostly things that are on hand. I did not really change anything, maybe less oil and more veg. We all really enjoyed it. Made for ZWT 9.

katew August 20, 2013

We liked it but found it a bit bland. maybe a jalapeno or two would have been nice. Or some tabasco. Used about 1/8 teaspoon turmeric and cut down the oil to one tablespoon. This salad is very colorful and looks very nice, just a little more heat is needed which I will add the next time I make it. Made for PAC Spring '08. Thanks for posting.

Chef Dudo May 01, 2008