Couscous Salad

This fresh and light couscous salad pairs perfectly with our Rosemary Skewered Mediterranean Lamb recipe
By Melissa Suriano
Photography Andre Martin • Styling Stephanie Souvlis • Food preparation Melissa Suriano
Couscous Salad

Couscous Salad

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– 6






  • 2 cups 2 couscous

  • 2 cups 2 boiling water

  • 1 medium 1 capsicum, finely diced

  • 1 medium 1 red onion,

  • finely diced

  • ½ cup ½ coriander leaves

  • ¼ cup ¼ extra virgin olive oil

  • Juice of 1 lemon

  • Salt and pepper, to season


  • Place couscous in a bowl and pour over 2 cups boiling water.
  • Using a fork, fluff couscous to separate the grains until all the liquid has been absorbed.
  • Stir in capsicum, red onion and coriander leaves.
  • Add olive oil and lemon juice, then season. Toss together until well combined, then serve.

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