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Mediterranean Couscous Salad


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

Try this al fresco with friends, as a side or as the star of the show!


  • 2 tablespoon(s) olive oil (1 tbsp for the tomatoes, 1 tbsp to toss with the couscous)
  • 16 cherry tomatoes
  • 350 grams couscous
  • 1 red and green pepper, stems and seeds removed and cut
  • 1 cup(s) fresh mint leaves, packed plus a few small sprigs for garnish
  • 1 red onion, sliced
  • 2 English cucumbers, peeled and sliced into 1/4 inch thick chunks
  • 2 tablespoon(s) red wine vinegar
  • garlic cloves, lightly crushed
  • 1 teaspoon(s) Dijon mustard
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1/2 cup(s) extra-virgin olive oil


Step 1

Preheat oven to 170°C.

Step 2

Brush 1 tablespoon olive oil on the tomatoes and peppers and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges or in half.

Step 3

Cook couscous and toss with 1 tablespoon reserved olive oil.

Step 4

For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.

Step 5

Toss together the couscous, tomatoes, peppers, onion, mint leaves, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.

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