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Home » Lunch + Dinner » Giant Couscous Salad

Giant Couscous Salad

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This giant couscous salad makes the perfect on-the-go lunch! You can prepare it ahead of time and it’s packed with vegetables (lots of fibre!!) making it a gut-friendly option. This vegetarian dish also makes a delicious side— serve it with grilled chicken or another summer BBQ favourite. Sub the feta for a dairy-free alternative to make this vegan! Deeeelish!

Dairy-Free • Vegetarian • Vegan Option

giant couscous salad

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The ingredient list

Nutrition

How to prepare this dish

MORE RECIPES

The ingredient list

  • Giant couscous. Orzo also works well!
  • Kale. It’s massaged with apple cider vinegar and olive oil, which makes it easier to chew and digest.
  • All the veggies— tomatoes, sweetcorn, chillies, black beans, red bell pepper, and red onion.
  • Feta cheese. To make this vegan, use a dairy-free alternative, or sprinkle on some nutritional yeast flakes. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
  • & some extra flavour! Lime juice, coriander, dill, fresh cracked black pepper, and sea salt flakes. These flavours help bring the dish together. Use any other fresh herbs you have on-hand or from the garden!

Nutrition

  • Protein, carbohydrates, and healthy fats. A balance of macronutrients is key to any meal. To increase the protein, add your favourite grilled meat/fish/vegan alternative e.g. grilled chicken or tofu.
  • Variety of plant-based ingredients. A wide range of vegetables, herbs, grains, and legumes ensures a wider range of nutrients. This dish has over 10 different plant-based ingredients!
  • Seasonal and local produce. Buying groceries from your local farmer’s market or growing your own herbs is a great way to increase your intake of essential vitamins and minerals. Vegetables grown at their peak are the most nutritious.

How to prepare this dish

Step 1. Cook the giant couscous. If you are cooking this in advance, add a dollop of extra-virgin olive oil with a squeeze of lemon or lime before storing it in the fridge in an airtight container. This helps keep it from sticking together.

Step 2. Prepare the vegetables and toppings — massaged kale with olive oil and apple cider vinegar, slices cherry tomatoes, sweetcorn, chillies, black beans, feta, red pepper, red onion, lime juice, chopped coriander and dill, cracked black pepper, and sea salt flakes.

How to massage kale

Raw kale can be tough and unpleasant to chew, so massaging it with olive oil and vinegar helps to break it down and make for a “softer” bite. Add the kale to a bowl with equal parts extra-virgin olive oil and apple cider vinegar. Use clean hands and massage and squeeze the kale for just a few minutes. You will quickly start to feel the kale become softer.

Step 3. Mix everything together. Mix the giant couscous with the vegetables and toppings. Store in the fridge in an airtight container until it’s ready to be served!

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giant couscous salad

Giant Couscous Salad

Molly Eardley
This vegetarian (and batch-cook friendly!) recipe is perfect for on-the-go, or it makes a delicious side— serve it with grilled chicken or tofu!
Print Recipe Share on Facebook Pin Recipe
Prep Time 7 mins
Cook Time 7 mins
Total Time 17 mins
Course Main Course, Salad, Side Dish
Cuisine American, Mediterranean
Servings 2

Ingredients
  

  • 120 g giant couscous (uncooked)
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 4 handfuls kale
  • 20 cherry tomatoes
  • 160 g cooked sweetcorn canned or off the cob
  • 1-2 tbsp sliced chillies optional
  • 200 g cooked black beans canned, drained, and rinsed
  • 120 g feta sub for dairy-free alternative to make it vegan
  • 200 g red pepper diced
  • 80 g red onion diced
  • 2 fresh squeezed limes
  • 2 tbsp fresh coriander (also called cilantro) chopped
  • 2 tbsp fresh dill
  • cracked black pepper and sea salt flakes

Instructions
 

  • Boil water for the giant couscous. Add in the uncooked couscous and simmer for 5-7 minutes. (Different varieties of giant couscous could vary in cooking time – look at packet instructions for specific cooking time.) Drain and set aside.
  • Add the kale to a large bowl with the olive oil and vinegar. Massage for just a few minutes until the kale becomes noticeably softer.
  • To the same large bowl, add in the cooked couscous, sliced cherry tomatoes, sweetcorn, chillies, black beans, feta, red pepper, red onion, lime juice, coriander (cilantro), dill, cracked black pepper, and sea salt flakes.
  • Mix until well combined. Serve immediately or chilled.

Notes

This recipe can be made in advance and stored in an airtight container in the fridge for upto 1 week. Serve it on its own or as a delicious side dish to your favourite grilled protein of choice— grilled chicken, steak, fish, or tofu! Sub the feta for a dairy-free alternative to make this recipe vegan. 
Keywords greek inspired salad, healthy salad recipe, summer bbq salad, summer side dish
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About me

Molly Eardley Savoured Kitchen

 Hey there! I’m Molly, a Registered Associate Nutritionist with a passion for creating delicious, vibrant food. Thanks for stopping by! Read more →

 

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