Mediterranean Couscous Salad

Servings: Serves: 4 as a side (2 as a main)


For the salad

For the herby dressing

25g (1 1/3 cups)
120ml (1/2 cup)
Sea Salt and Black Pepper, to taste



Place the couscous in a bowl and crumble over the stock cube. Then cover with water, ensuring the water comes 1cm above the couscous. Cover and leave to soak for 10 minutes.


For the dressing, blend all the ingredients in a high-speed blender, adding a little more oil if needed. Set aside.


In a chargrill pan or frying pan, heat a tablespoon of the oil and fry the aubergine slices until soft and browned on each side. Then do the same with the courgette slices.


By now the couscous should have absorbed the water and will be soft and fluffy. Add all the other salad ingredients to it, along with the herby dressing and toss thoroughly.


Finish with a light seasoning of salt and pepper before serving.


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