Couscous salad

Moushira Abdel-Malek, Tuesday 3 Dec 2019

Couscous salad

Serves 2-4


1 cup dried couscous

1/2 cup dried apricots (julienned)

1/2 one large red capsicum (julienned)

1/2 cup grated carrot

1/2 a bunch fresh coriander leaves (finely chopped)

Feta cheese (cubed)

A handful of nuts; optional (chopped walnuts or pine nuts)

Vinaigrette dressing


Add couscous to a medium-sized bowl.  Add a few tablespoonfuls of hot water; only enough to moisten couscous.  Fluff with a fork.  When absorbed; repeat process, until grains impregnate and look slightly fuller in size.  Final stage; add a quantity of boiling water; not to cover couscous.  Fluff with a fork and cover bowl for 10 to 15 minutes.  Fluff once more with a fork.  Grains would then look fuller in size and would increase in volume.  Add all ingredients to couscous; except for apricots, cheese and nuts.  Stir to mix well.  Add dressing.  Stir to incorporate.  Distribute feta cheese cubes and apricots; evenly.  Top with scattered nuts; (if desired) and serve.




Juice of one lemon


Extra virgin olive oil

Blend well all ingredients to incorporate; either in a glass top screw jar; by shaking all ingredients vigorously, or, by whisking them in a small bowl; by means of a hand whisk.

*A version of this article appears in print in the 5 December, 2019 edition of Al-Ahram Weekly.

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