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  1. Heat the oil in a saucepan and cook the onion over a medium heat for 10-12 minutes until soft. Pour in the hot stock, bring to the boil then add the couscous. Turn off the heat, put a lid on the saucepan and leave in a warm place to stand for 5-10 minutes until the couscous has absorbed the stock.
  2. Fluff the couscous with a fork and transfer to a mixing bowl. Add the juice of 2 lemons, season generously and mix to combine.
  3. Stir in the coriander, mint, lemon zest, spring onions, sun blush tomatoes and almonds. Transfer to a serving dish and crumble the feta over the couscous.
Recipe Notes


This goes really well with my Sticky Harissa Chicken (see recipes) as well as most grilled and BBQ meats. It is a great all-round couscous salad and you can add different herbs and nuts to vary it. I used pine nuts in the picture but almonds go better with the Sticky Harissa Chicken.  You could even add a tin of chickpeas to bulk it up and add variety.  Just use what you have available during lockdown but add lots of herbs!

During lockdown I have been buying frozen pomegranate seeds and keeping a bag in the freezer, which means I can just reach into the freezer and extract a handful to toss through salads.

You can also try different grains; giant couscous, quinoa, freekeh, bulgar wheat amongst others.

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