Summer couscous salad

We are all big fans of salads that are not actually salads. They are really just delicious, healthy carbs pretending to be lettuce leaves! This clever little “salad” is a great accompaniment to any side, but can also be enjoyed all on its own.

With most salads like this one you can add and subtract whatever you want, making it more of one thing and less of another as per your personal preference. It is delicious piled onto baby spinach leaves and topped with crumbled feta as a full vegetarian meal, or you could even add some stir fried chicken strips. The choice is yours! Here is the basic recipe which you can adjust as the occasion requires – enjoy!


1 cup couscous
2 tablespoon olive oil
½ cup cracked walnuts
1 cup frozen green peas
1 carrot grated
1 med red onion
½ cup dried cranberries
Rind and juice of 1 lemon

Rind of 1 orange


1. Place the couscous into a bowl and cover with boiling water.
2. Wrap the bowl with cling film and let the couscous steam and soak up all the moisture.
3. Heat the olive oil in a deep sauce pan and fry the onions until they are translucent.
4. Using a fork, loosen the couscous and stir in the onions.
5. Lightly toast the walnuts in a dry pan and add to the couscous.
6. Rinse the frozen peas in boiling water, drain and add to the couscous.
7. Add the carrot and cranberries.
8. Add the lemon rind, juice and the orange rind.

9. Stir all the ingredients together and season to taste.