Cous cous salad

Made  times

"This recipes is brilliant for parties and buffets, very easy to make and very light. It goes well with cold meats and is even tasty on its own.The units are in metric as I am in England. Please enjoy. "
Added to shopping list. Go to shopping list.


20 mins 0 servings yields 10, generously
Serving size has been adjusted!

Original recipe yields 0 servings



  • Prep

  • Ready In

  1. Put cous cous into a large bowl and add the hot vegetable stock and stir in, allow the stock to absorb into the cous cous.
  2. If you find that the stock isn't absorbing, cover the bowl and place in a microwave for a minute on high.
  3. Meanwhile chop the vegetables into small even chunks, and cut the tomatoes onto eighths.
  4. When all the vegatables are chopped add to the cous cous and stir to combine.
  5. Pour over the oil and vinegar, add pepper to taste and the cilantro adn stir in, you may wish to add more.
  6. Salad is best served at room temperature, but will keep well for a few days in the fridge.