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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!
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