Colourful Couscous Salad Bowl

I want to remind future me and/or the future reader that this blog post and this amazing couscous salad bowl was created and written in the times of the Covid-19 pandemic. We’ve been asked by the Government and the NHS to stay home and work from home to help ease the pressure on the NHS. What does this mean for me and probably for you too? It means setting my alarm for a whole HOUR and a HALF later, no decisions on WHAT TO WEAR to work and NO MAKE-UP either, no commute to work, no real need to check the weather, the list goes on and on. The decisions that I’m having to make everyday though are what to have breakfast, lunch and dinner – not to mention snacks and keeping an eagle eye on what food I’ve got left – no loo roll still doesn’t make it to the top of my list.

While breakfast is an easier decision to make, lunch is definitely one I’ve not had to think about for a long time now! A lunch that isn’t too carb heavy, whereas still enough to fill me up, it’s a fine balance! So I was stoked when I made this recipe for the first time and it ticked all the boxes. The recipe can be tweaked to your liking and based on the ingredients you have too. And it looks beautiful on your plate too! This colourful Couscous Salad Bowl is perfect as it is super easy to make, doesn’t leave the house smelling of food when you’ve got to be focussing on work and also can be made real quick!

I’ve used whole-wheat couscous, but you can use the standard couscous too. Swap and add in any vegetables you like, throw in some cucumbers, roasted peppers from a jar, pistachios if you’d like. Treat the dish like your canvas and go crazy. I had store-bought tahini with me, as a substitute you can use any nut butter (almond, cashew or peanut). You could use ricotta or crumbled halloumi cheese or even paneer if you don’t have feta with you. A little couscous goes a long way – so be sure to store some couscous with you in your store cupboard.

My couscous salad bowl is packed full of flavour and trust me is the answer to what-do-I-make-for-lunch questions.

Print Recipe

Colourful Couscous Salad Bowl

A cracking super easy delish salad bowl

Course

Main Dish, Side Dish

Cuisine

Mediterranean

Prep Time

20 mins

Cook Time

3 mins

Servings

people

Ingredients

• 100 gm couscous or wholewheat couscous
• 160 ml boiled water
• 1 tsp garlic powder Or use 1 grated pod of garlic
• 1 tbsp smoke paprika Or use plain paprika or Kashmiri chilli powder
• 1 tsp black pepper powder
• 3 spring onions finely chopped
• 1 medium tomato finely chopped
• 1 red/yellow/orange pepper finely chopped
• Handful Coriander leaves +stems - finely chopped
• 1/2 cucumber finely chopped (Optional)
• 4 tbsp hummus drizzled with extra virgin olive oil
• 1 tbsp tahini Or use any nut butter like peanut/cashew or almond
• 50 gm feta cheese Or use ricotta or paneer
• extra virgin olive oil Drizzling
• Salt to taste

Course Main Dish, Side Dish Cuisine Mediterranean Prep Time 20 mins Cook Time 3 mins Servings people Ingredients 100 gm couscous or wholewheat couscous 160 ml boiled water 1 tsp garlic powder Or use 1 grated pod of garlic 1 tbsp smoke paprika Or use plain paprika or Kashmiri chilli powder 1 tsp black pepper powder 3 spring onions finely chopped 1 medium tomato finely chopped 1 red/yellow/orange pepper finely chopped Handful Coriander leaves +stems - finely chopped 1/2 cucumber finely chopped (Optional) 4 tbsp hummus drizzled with extra virgin olive oil 1 tbsp tahini Or use any nut butter like peanut/cashew or almond 50 gm feta cheese Or use ricotta or paneer extra virgin olive oil Drizzling Salt to taste

Recipe Notes

1. Bring water to boil, take couscous in bowl and then add boiling water to it.
2. Mix with a fork and then cover with a lid for about 3 minutes.
3. In 3 mins, remove the lid and then fluff up the couscous using the fork.
4. Add the garlic, smoked paprika and black pepper. Season to taste
5. Now tip in the finely chopped spring onions, tomatoes, coriander and peppers. You can optionally add in the cucumbers too.
6. Mix everything well. 
7. Plate up the couscous, with a couple of tablespoons of hummus, drizzle hummus with olive oil.
8. Drizzle couscous with tahini or the nut butter and then crumble feta cheese. Lastly add some more extra virgin olive oil and serve.

Share this Recipe