Couscous Salad

Not a salad person? This couscous salad will surely change your mind.

This salad almost feels like you are having pulao, of course in a much healthier and cleaner way. It’s very filling and could be eaten as a complete meal on its own. Among other ingredients, I like to add some kind of fruit (like grapes here) which add a lovely sweet element to the salad. Chickpeas add protein, making the salad satiating.

What is Couscous?

Couscous is basically a coarse form of semolina. It is made up of durum wheat (same like semolina) but has bigger grains. It cooks very quickly. You just need to add some boiling stock (or water) into it and let it soak for a few minutes.

You can find couscous at most of the grocery stores in Germany (by the name Couscous).

What Ingredients Are Needed For The Salad?

  • Grapes: I like to use black grapes as they are more nutritious than the green ones. You can use pomegranate seeds instead.
  • Sprouts: I use mixed organic sprouts from Aldi. Feel free to replace these with any greens.
  • Chickpeas: I use canned boiled chickpeas that I drain and wash before adding to the salad.
  • Vegetable stock: I prefer using my homemade vegetable stock. You can use chicken stock instead. If using store bought stock, make sure to adjust the salt in the dressing accordingly.
  • Tomatoes: Use diced cherry tomatoes as they are more nutritious than regular ones.
  • Parsley: If you aren’t a fan of parsley, you could use fresh coriander instead.
  • Red onion: Skip if you aren’t a fan or if packing this salad for office/eating outside.
  • Couscous: I used the one pictured above (bought from Aldi) for my recipe.

Watch the video instructions below

Couscous Salad

A filling salad, which even a non salad fan would enjoy.
Prep Time 15 minutes
Course Main Course, Salad
Cuisine Middle Eastern
Servings 2


  • 200 grams (1 cup) couscous
  • 300 ml (1½ cup) vegetable stock (or water)
  • 400 grams (1 can) boiled chickpeas (drained)
  • 2 medium ripe tomatoes (diced)
  • 50 grams (1 cup) mixed sprouts (thoroughly washed and patted dry)
  • 1 medium red onion (optional, diced)
  • 20 grams (½ cup) parsley (or coriander) (finely chopped)
  • 20 black grapes (halved) (or ½ cup pomegranate seeds)

For the dressing:

  • 2 Tbsp olive oil
  • 1 Tbsp tahini (sesame paste)
  • 1 Tbsp date syrup (or honey)
  • juice of half lemon
  • ½ tsp salt (adjust depending on how salty your stock is)
  • ¼ tsp freshly crushed black pepper


  • Bring the vegetable stock (or water) to boil (if using water add a teaspoon of salt and a teaspoon of olive oil to the water). Add the couscous, stir well and then turn off heat. Cover and let sit for 5 minutes. Then fluff with a fork and leave uncovered for a few minutes to cool down. Then transfer to a wide salad bowl.
  • Add the rest of salad ingredients into the bowl.
  • Add all the dressing ingredients into a small glass jar. Put a lid on and shake for a few minutes until well combined.
  • Pour the dressing onto the salad and toss to combine. Enjoy!!
Keyword couscous cooking, Couscous recipe, Couscous salad, Dinner under 15 minutes, easy and quick, easy and quick recipes, easy dinner ideas, easy lunch ideas, Easy salad recipe, easy weeknight recipe, Healthy salad recipe, lunch under 15 minutes, summer salad

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