Couscous salad

Couscous salad

Couscous is not a special type of grain, but it is a fine, medium or coarse grain of wheat, type durum.

In North Africa extract the couscous from grains of millet. Couscous is one of the main dishes in North Africa and almost a national dish in Algeria, Morocco and Tunisia. Here is a recipe for simple couscous salad, which is refreshing and light – almost perfect for summer.


  • 1 cup cooked couscous
  • 1 tablespoon butter
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1/3 cup chopped fresh parsley
  • 1/3 cup raisins
  • 1/3 cup toasted sliced almonds
  • 1/2 cup canned chick peas, rinsed and drained
  • 1/2 cup creamy salad dressing
  • 1/4 cup plain yogurt
  • 1 teaspoon ground cumin
  • salt and pepper to taste

coucous salad

Couscous salad


  1. Place 1 teaspoon butter in a saucepan and melt over medium−low heat. Add 1/2 cup couscous and stir until coated in butter. Add 1 cup water. Bring to boil, reduce heat to a simmer. Cover and cook until all water is absorbed. Season with salt and pepper, set aside to cool.
  2. In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds and chick peas. Stir and mix well.
  3. Whisk together the salad dressing, yogurt, cumin, salt and pepper. Pour the dressing over salad; stir until well blended, chill and serve.


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