Couscous salad

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  • Vegetable broth: 700 ml
  • Couscous: 700 g
  • Raisins: 50 g
  • Gooseberries: 50 g
  • Red pepper into small cubes: 1
  • Green pepper into small cubes: 1
  • Tomatoes dried in oil, roughly cut: 50 g
  • Onion into cubes: 1
  • White wine vinegar: 2 Tablespoons
  • Lemon juice: 2 Tablespoons
  • Extra virgin olive oil: 3 Tablespoons
  • Salt and pepper freshly grind: To taste


Take the vegetable broth on the stove to boil. Place the couscous, raisins and cranberries in a bowl. Pour the boiling broth over the bowl. Leave the couscous for about 10 minutes and then turn with a fork.

Put the cubes of peppers, tomatoes and onion in a bowl to serve. Whisk the vinegar with the lemon juice and olive oil to prepare the sauce. Season with salt and pepper and sprinkle the vegetables with this sauce. Add the couscous and the mint, stir, and serve.

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