CousCous & Veggie Salad

CousCous & Veggie Salad



Prep time



Try this refreshing summer salad!


  • 1 Cucumber (chopped)

  • 1 Medium tomato (chopped)

  • 1 Red bell pepper (seeded and chopped)

  • 1 Shallot (coarsely chopped)

  • 3 Scallions (chopped)

  • 3 tbsp Raisins

  • 2 tbsp Walnuts

  • 1 tbsp Vegetable bouillon (mixed in 1 cup hot water)

  • 1 cup Water

  • 2 cups Lettuce and kale (chopped)

  • ¾ cup Uncooked couscous

  • 2 Cloves garlic (minced)

  • ½ tbsp Curry powder

  • ¼ tsp Paprika

  • 2 tbsp Freshly squeezed lime juice

  • 1 tbsp Maple Syrup

  • Small Handful basil (chopped)

  • 2 tbsp Parsley (chopped)

  • 1 cup Red beans


  • First in the saucepan boil the water with vegetable stock in it. Add couscous, remove from it the stove and cover the saucepan with a lid.
  • In the mean time, place the lettuce and kale into a bowl, mix the lime juice and maple syrup and then pour it over the greens and toss with your hands to coat well.
  • Then prepare all the veggies, and when the couscous is not too hot anymore, you can add the veggies, greens, herbs, raisins, beans and walnuts and toss.

    Split into two equal portions. You can store it in the refrigerator covered for couple days. It’s great as a cold salad as well.
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