Couscous salad

Couscous and vegetable salad
NOTE: For this wholefood recipe you can use 150g quinoa or 150g bulgur instead of couscous if preferred. Serve with a warm soup for a great alternative lunch. Awaiting image.


    • 150g couscous (prepared with same volume of water as per pack instructions)

    • Selection of vegetables:
    • 2 medium onions, diced, caramelised (sauté in sesame oil, sprinkle soya sauce)
    • 2 medium carrots, diced, lightly steamed or part boil
    • 50g capers, sliced
    • 100g pitted olives, sliced
    • 100g corn (fresh or frozen or canned)
    • Fresh herbs: your favourites from rosemary, oregano, thyme, mint, flat leaf parsley
    • 1 small cucumber, seeded, diced
    • 2 celery stalks, blanched 2 minutes
    • Lemon rind
    • 2 spring onions finely sliced to garnish

    Ingredients for seasoning:
    • Olive oil
    • Juice of 1/2 lemon
    • 3 tablespoons rice vinegar
    • Juice of 1/2 orange
    • 1 tsp honey
    • Salt
    • 1 teaspoon soya sauce


    1. Prepare all other ingredients, mix all the sauce ingredients
    2. Fold sauce, vegetables and the prepared grain together mixing well
    3. You could also add some beans, fish or chicken.