Recipe Details

Couscous Salad
Courtesy of

Couscous Salad

Easy to prepare and serve often. Great with lamb.

  • Servings: 8


1/4 tsp Curry Powder
pnch Celery Seed
1 whole Lime Juice
2 tbsp Honey
2 1/2 cp Extra Virgin Olive Oil
pnch Kosher Salt
pnch Ground Black Pepper
2 tbsp Virgin Olive Oil
1/4 tsp Kosher Salt or sea salt
1/4 tsp Turmeric
1 pkg Couscous 12 ounces
ea Chicken Stock or water
1 lg Tomato cut into 1/2-3/4 inch cubes
1 can Garbanzo Beans 8 ounces, drained and rinsed
1 cp California Raisins
1/4 cp Red Onion finely diced
4 whole Scallions thinly sliced on the diagonal (about 2/3 cup)
1/4 cp Italian Parsley
2 tbsp Sprigs Fresh Mint finely chopped
1/2 cp Pistachios toasted, rougly chopped; for garnish
pnch Kosher Salt or sea salt
pnch Ground Black Pepper



Whisk together the dressing ingredients in a small bowl. Set aside.


In a medium saucepan, combine olive oil, salt and turmeric with the amount of stock or water called for on the couscous package. Cook following the directions. Turn into a mixing bowl and toss to cool.


Add tomatoes, garbanzo beans, raisins, onions, scallions, parsley and mint to the couscous.

Add dressing and fold gently to combine.

Serve cold, warm or at room temperature.

Garnish with chopped pistachios.