Lemon Couscous Salad

Lemon Couscous Salad

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To serve – 4

Preparation time – 10 minutes
Cooking time – 0 minutes

A delicious delicate flavour of lemon enhances the vegetables and couscous

Nutritional value per serving:
Energy 319 kcal/1332kj; Protein 6.6g; Carbohydrate 36.0g of which sugars 1.4g; Fat 16.9g of which saturates 2.1g;Cholesterol 0mg; Calcium 68mg; Fibre 1.8g Sodium 286mg.


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275g/ 10 oz couscous 550 ml/ 18 fl oz boiling vegetable stock 2 small courgettes 16-20 black olives 25g/1 oz toasted* flaked almonds For the dressing: 60ml/ 4 tbsp olive oil 15ml/ 1 tbsp lemon juice 15ml/ 1 tbsp chopped fresh coriander 15ml/ 1 tbsp chopped fresh parsley Good pinch ground cumin Good pinch of cayenne pepper


  1. Place the couscous in a bowl and pour over the boiling stock. Stir with a fork and cover. Then set aside for 10 minutes until all the stock has been absorbed and couscous has fluffed up.
  2. Meanwhile, trim the courgettes and cut them into pieces about 2.5cm/ 1 in long. Slice into fine julienne* strips with a sharp knife. Halve the black olives, discarding the pits.
  3. Fluff up the couscous with a fork, then carefully mix in the courgettes, olives and almonds.
  4. Whisk the olive oil, lemon juice, coriander, parsley, cumin and cayenne in a bowl.
  5. Stir into the salad and toss gently.
  6. Transfer to a large serving dish and serve.

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