This salad would work well as a side dish or as a starter.


  • 500g (2 ½ cups) instant couscous

  • 400ml (2 cups) boiling water

  • 100ml crushed tomatoes

  • 4 tbs olive oil

  • Juice of ½ a lemon

  • 1 punnet cherry tomatoes, cut into 4 pieces

  • ½ tsp. cumin, toasted in a pan for 30 seconds

  • 1 red onion, finely chopped

  • 1 bunch mint, leaves picked and roughly chopped

  • Salt and pepper


  • 1.

    Place the couscous in a salad bowl with the olive oil, crushed tomatoes and lemon juice and a good pinch of salt. Use your hand to rub the couscous grains with these ingredients. Let sit for 3 minutes. Now add the boiling water and couscous and cover the bowl with foil. Let sit for 6-8 minutes until tender. Now, with a fork fluff the couscous until all grains are separated. Add the onions, mint, cherry tomatoes and cumin. Season again if necessary.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 415kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 11g
  • Carbohydrate 69g
  • Sugar 2g
  • Sodium 500mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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TIP: It is really important to cover the couscous when you have added the water. This will ensure it steam evenly and all the grains are cooked through well.

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