Couscous salad

Couscous is the best bet for anyone with little time and even less cooking skills. All you need to do is to put the dry stuff into a bowl with a lid, soak in boilng water, cover, and wait for 10 minutes. It can be mixed with literally anything, it’s great to serve for guests, and also a perfect basis for any vegetarian meal. Oh, and it can easily be converted into the best office lunch, as it is enjoyable cold as well.


  • ½ cup dry couscous
  • 1 cup boiling water
  • 1 big pinch of salt
  • half of a small butternut squash, cut into 1 cm cubes
  • 1 small zucchini, cut into 1 cm cubes (or use any other vegetable that you have on hand and can be baked, such as broccoli, asparagus, maybe even potatoes)
  • 5 cherry tomatoes, cut into small cubes
  • half of a red onion, finely chopped
  • a handful of pistachios, roughly chopped (optional)
  • a big handful of parsley (or coriander, mint, a mix of these, or whatever fresh herb you’d fancy)
  • 2 x 2-3 tablespoons olive oil
  • salt, freshly ground black pepper


Preheat oven to 200 C. Put the dry couscous into a bowl with a lid, add a bit of salt and add the boiling water. Cover, and leave it alone.


Throw the diced vegetable onto a baking tray (baking parchment paper may come in handy), and mix with 2-3 spoons of olive oil and any dried spice you feel like (we used a „tabbouleh mix” this time). Mix well so that the oil covers the vegetables well, and bake in the oven for about 15-20 minutes, until small brown spots can be seen on the veggies.


In the meantime, cut the tomatoes, onion, pistachios or other ingredients you are using.


Next is to mix everything we have: fluff the couscous with a fork, add the hot vegetables, onion, tomato, pistachio, and the roughly chopped fresh herbs.



Finally, add some salt, pepper, a bit of oil and mix well. Serve warm, reheated, or cold.