Lemony Mediterranean Couscous Salad

READY IN: 40mins
Recipe by Daydream

This delicious lemony couscous salad is very versatile, as you can use your favorite sausage and/or cheese rather than those suggested. I sometimes add sliced Spanish olives and pinenuts as well, and intend trying cilantro or mint rather than parsley. Be inventive! Adapted from a recipe by Sarah Edmonds.

Top Review by chia2160

i loved this couscous! i did add pine nuts, toasted, and all the other ingredients. what i did not like was the chorizo with the couscous, i thought the flavors didn't blend well. since we had leftover couscous i served it the next day with some shrimp that i just sauted with peppers, and it was just wonderful!

Ingredients Nutrition

  • 1 12 cups instant couscous
  • 2 cups chicken stock or 2 cups vegetable stock, approximately (your preference)
  • 14 cup butter
  • 2 medium yellow onions, roughly chopped (weighing about 12 ounces in total)
  • 14 cup sun-dried tomato, finely chopped
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 34 lb spicy sausage, sliced (such as chorizo)
  • 1 medium red bell pepper, seeded and roughly chopped
  • 1 medium yellow bell pepper, seeded and roughly chopped
  • 6 ounces feta cheese, cubed
  • 1 (14 ounce) can artichoke hearts, drained and sliced vertically into thirds
  • 1 lemon juice, and zest grated
  • 14 cup cold-pressed virgin olive oil
  • 1 teaspoon superfine sugar
  • salt and pepper


  1. Cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
  2. Once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
  3. Heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
  4. Stir frequently as they cook to prevent burning or sticking.
  5. Remove half the onions and reserve.
  6. Add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sautéing over medium heat for a further 10 – 12 minutes, until the peppers have softened and the chorizo is starting to brown.
  7. Remove from the heat.
  8. While this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sautéed onions and the semi-dried tomatoes.
  9. Mix well and season to taste with salt and pepper.
  10. Next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
  11. Mix well, and sparingly season with salt and pepper to taste.
  12. Place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
  13. It can be served immediately, warm, or later, cold.
  14. When ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
  15. Shake jar well, and season the dressing to taste.
  16. Drizzle the dressing over the warm or cold salad to serve.

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