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Mediterranean Cous Cous Salad

I have been on a mission lately to make new and interesting salads since we seem to be having a spring which is more like summer which means salad season is open and it is going to be longer than usual. I’m not very good with food routine and constantly need to try something new. A dish that is my favourite one week can quickly be struck off the menu if I have had it two weeks in a row. Poor P just gets the hang of making a new recipe and I’m thinking oh no not again! But it keeps us on our toes to be creative and always try new food. I’m not sure if I was like that before blogging or whether blogging has accentuated this tendency. But I am having  fun constantly walking, talking, thinking, sleeping new food ideas. Do you obsess about food like me?

Serves 4 as side dish

  • 1 cup Israeli Cous Cous
  • 1 red pepper/capsicum, sliced
  • 1 red pepper/capsicum, sliced
  • 2 small courgettes, diced
  • 1 small aubergine/eggplant, diced
  • 1 onion, halved then sliced
  • 2 cloves garlic
  • 2 tomatoes, chopped
  • 2 cloves garlic
  • 3 tbsp olive oil
  • Large handful Italian parsley, finely chopped
  • Large handful oregano or thyme, finely chopped


  1. In a medium sized pan add the cup of cous cous grains and 1 and 1/4 cups of boiling water (or as per instructions on your packet). Cover with a lid and simmer for 8-10 on a low heat. Remove from heat and let stand.
  2. Put 2 tablespoons of oil in a large frying pan over a medium heat.
  3. Add the sliced onions and gentle fry until the onions become soft and opaque, add the garlic and cook for a further 5 minutes.
  4. Add the diced courgettes, peppers, courgettes and aubergine and fry for a further 5 minutes until everything is cooked.
  5. Add the tomatoes, reduce the heat to low and place a lid over the pan. Cook for a further 20 minutes, keep checking and add a little water if the vegetables become dry.
  6. Finally add the chopped herbs and lemon zest.
  7. Fluff the cous cous up and add to the warm vegetables gently stirring them through the cous cous.
  8. Serve immediately or place in the fridge if you are going to keep it as a cold salad.
  9. Works well as a dish on it’s own or as a side with BBQ fish or chicken.
7 Comments Post a comment
  1. You KNOW I do! Spring like summer FTW! Hope it continues, 2 weeks to go til I leave…Can’t wait to tuck ito warm weather fare like this.

    November 19, 2010
  2. Sounds delicious & always room for healthy salad inspiration,,,especially coming in to Summer. And yes totally obsessed with food so you are not alone 🙂

    November 20, 2010
  3. Hooray, I have had a bag of Israeli couscous in my pantry for a wee while now, will give it a go, great pic:) And yep, I am a fully paid up member of the obbsesive food nerd community, we rock:)

    November 21, 2010
  4. Yessss, my kind of food 🙂

    November 22, 2010
  5. Mmmm, looks so delicious.

    I can happily spend hours looking at food blogs and recipes, gathering ideas and inspiration. Your great blog is bookmarked on my PC.

    November 22, 2010
  6. This looks healthy and delicious!

    November 22, 2010
  7. Oh, I’m sorry, I use another ID. It’s Arfi of HomeMadeS who commented under livepoetsociety (it’s a website of online poems of mine and my friends). Sorry about that.


    November 22, 2010

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