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Couscous and Herb Salad

Couscous and Herb Salad

The recipe for a quick and delicious Couscous and Herb Salad.

Course Main, Side
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 - 4
Author Manuela Zangara


Couscous Salad

  • 250 gms – 8.8 oz. couscous cooked per package directions and cooled
  • 2 tbsp basil leaves chopped
  • 3 tbsp parsely leaves chopped
  • 2 to matoes seeded and chopped
  • 2 or 3 spring onions chopped


  • 3 tbsp lemon juice
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil
  • Salt to taste


  1. Prepare the couscous following the package instructions and keep it aside to cool down.
  2. Add the chopped herbs, tomatoes and spring onions and mix well.
  3. To prepare the vinaigrette, put the honey, extra virgin olive oil, lemon juice and salt in a small mason jar. Close the mason jar tightly with the lid and shake until well combined.
  4. Dress the couscous with the vinaigrette.
  5. Serve cold or at room temperature as a side or a main dish.