Festive Lemon Couscous Salad
This couscous salad recipe is a bright, easy side for a Christmas lunch served in the garden. Sweet red pepper, cucumber and fresh herbs give the lemony grains plenty of crunch and colour.
A little toasted coriander adds warmth without overpowering the vegetables. Serve it alongside braaied chicken, grilled fish or vegetable skewers, with extra lemon wedges for the table.
Why it works on a South African Christmas table
There is no oven space to negotiate, and most of the preparation can happen before guests arrive. The red pepper, green herbs and white feta look festive, while the fresh dressing balances richer braai favourites.
Ingredients
For the dressing
Instructions
- 1Tip the couscous into a heatproof mixing bowl and work in the 10 ml olive oil with a fork. Add the boiling stock, cover tightly and let the grains hydrate for about 5 minutes, or for the time stated on the packet. Use the packet's liquid quantity if it differs.
- 2Rake through the hydrated couscous with a fork until loose, then spread it thinly across a clean tray. Allow about 10 minutes for the steam to escape while you prepare the other ingredients.
- 3Split the cucumber lengthways and scrape out the soft, watery centre with a teaspoon. Dice the firm flesh and place in a large serving bowl with the tomatoes, red pepper and spring onions.
- 4Warm the ground coriander in a small dry frying pan over low heat for 30–45 seconds, stirring until fragrant. Remove from the heat immediately so it does not scorch.
- 5Whisk the lemon juice, zest and honey together in a small bowl. Add the toasted coriander, pepper and 40 ml olive oil, whisking until combined.
- 6Add the cooled couscous to the vegetables and pour over the dressing. Turn everything over gently, lifting from the bottom of the bowl to distribute the vegetables through the grains.
- 7Fold in the parsley, mint and feta. Taste before adding salt, as the feta and stock already contribute seasoning. Serve once assembled, or cover and refrigerate promptly until needed; give it a gentle toss before serving.
Nutrition (per serving)
- Calories
- 318 kcal
- Carbohydrates
- 36.8 g
- Protein
- 9 g
- Fat
- 15.3 g
- Saturated fat
- 4.2 g
- Sugar
- 5 g
- Fibre
- 3.3 g
- Sodium
- 403 mg
- Cholesterol
- 21 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- This quantity serves 8 as a side dish alongside other Christmas salads and braai dishes.
- For a head start, prepare the couscous and dressing up to a day ahead and refrigerate separately. Chop and add the vegetables, herbs and feta on the day for the best texture.
- For a cold salad, allow an additional 30 minutes in the fridge. This chilling time is not included in the preparation time.
- Set out a small serving bowl and replenish it from the fridge or an ice-packed cooler. Refrigerate leftovers within 2 hours, or within 1 hour when the temperature is above 32°C, and eat within 2 days.
Frequently asked questions
Can I use pearl couscous instead?
Yes, but it needs a different cooking method. Cook it according to its packet, drain if necessary and cool promptly before combining with the vegetables. Do not use the stock quantity or soaking method given here.
How do I keep the salad from turning soggy?
Remove the cucumber's watery centre, dry washed herbs well and let the couscous stop steaming before mixing. If the cut tomatoes release lots of juice, leave that excess liquid on the chopping board.
Can I make this salad vegan?
Use maple syrup instead of honey and replace the feta with a plant-based alternative or a drained 400 g tin of chickpeas. Check that your vegetable stock is vegan, then adjust the lemon and salt to taste.
