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large bowl of couscous salad using Aldi ingredients

Easy Lemony Herb Couscous Salad Recipe

This easy lemony herb Couscous salad is full of fresh veggies, dried fruits & greens. One bowl and only 10 minutes to make. It’s simple and healthy. All ingredients from Aldi!
5 from 2 votes
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Course: Salad
Cuisine: British
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 people

Ingredients

  • 175 g (6 ⅙ oz) couscous *See notes on couscous ratio to scale up or down
  • 250 g (1 cups) vegetable stock or water
  • 100 g (3 ½ oz) sultanas
  • 100 g (3 ½ oz) dried cranberries
  • 50 g (3 cups) pumpkin seeds, toasted
  • ½ (½) cucumber, sliced
  • 1 (1) avocado, cubed
  • ½ (½) tin of sweet corn, drained
  • ½ (½) block feta, cubed
  • ½ (½) bag rocket leaves
  • For the dressing
  • 200 ml (6 ¾ floz) olive oil
  • 75 ml (2 ½ floz) fresh squeezed lemon juice
  • 2 tablespoons (2 tablespoons) honey
  • 1 clove (1 clove) garlic
  • 2 tablespoons (2 tablespoons) chopped mint
  • 2 tablespoons (2 tablespoons) chopped basil

Instructions

  • To make the dressing, place all the of ingredients in a jar with a tight-fitting lid and shake well. Set aside while you make the rest of the salad.
  • Weigh the dried couscous into a bowl. Set aside while you boil the kettle. Pour the water into a jug with your stock cube. Let the stock cube dissolve and pour the stock over the couscous and stir. Cover with cling film and let stand for about 10 minutes. Uncover the couscous and fluff with a fork.
  • Pour the dressing over the warm couscous and toss well. You may not need all the dressing so add as much or as little as you like.
  • To toast pumpkin seeds quickly and easily, just heat up a dry non-stick skillet and add in the pumpkin seeds. Be sure that the heat isn't up too high (somewhere around medium is perfect) because they'll burn quite easily. Also, be careful, because as pumpkin seeds toast, they start to pop and jump out of the pan.
  • Add the pumpkin seeds and all of the toppings into the salad. Toss well and serve.
  • To make ahead, see notes.

Notes

Note 1- Couscous to water ratio- If you follow this ration no matter how big a bowl of couscous you need to make, it will be perfect every time. Make couscous at a ratio of 1:1 ½. So for this recipe, I've used 175g couscous to 250g stock. Using this ratio you can scale up or down as required.
Note 2- To make the couscous salad ahead of time, follow all of the instructions but do not include the rocket leaves or the pumpkin seeds in the initial stage. Cover in an airtight container and leave in the fridge until needed. Then add the rocket leaves and the toasted pumpkin seeds.
 

Nutrition

Calories: 634kcal | Carbohydrates: 60g | Protein: 8g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 177mg | Potassium: 450mg | Fiber: 6g | Sugar: 28g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg
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