Couscous Salad


Couscous Salad

Course Salads & Vegetables
Servings 4


  • 1/3 cup Couscous
  • 1/2 cup Chicken/vegetable stock
  • 1 teaspoon Butter or olive oil
  • 2 tablespoons Rissoni (optional)
  • 1 whole large Tomato
  • 1/4 cup Corn nibblets (1 corn cob)
  • 2-3 sprigs Fresh parsley
  • French dressing
  • Cracked pepper


  • Measure the couscous into a bowl and add very hot chicken/vegetable stock. Swirl in your tablespoon of butter and cover the bowl until couscous is light and fluffy, about 5 mins.
  • Cook your rissoni in some boiling water as per packet instructions. For this small amount the microwave is ideal. Add to the couscous and fork through.
  • Deseed and chop your tomato. Chop your parsley. Slice the corn nibblets off the cob. Add all these ingredients to your couscous bowl. Crack in some pepper.
  • Pour french dressing into your salad a tablespoon at a time, you only want enough to just give flavour and this is a very easy salad to drown. Spoon into your serving bowl and crack more pepper over the top. Chill and serve.


You don't have to have the rissoni but I like it for a little contrast in size to the couscous.
Of course add more of any ingredients if you wish to your own taste but watch the dressing, you can't undo it.

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