March 30, 2026

Summer Couscous Salad

Serves:

Cooking Time:

Prep Only

Ingredients:

Couscous salad:
250 ml couscous
250 ml vegetable stock
2.5 ml salt
freshly ground black pepper to taste
400 g chickpeas, drained
200 g cherry tomato(es)
150 g cucumber
100 g feta
2 small orange or yellow pepper(s)
60 ml fresh basil, chopped

Yoghurt Dressing:
125 ml LANCEWOOD® Low Fat Plain Yoghurt
30 ml olive oil
60 ml basil pesto
15 ml lemon juice
30 ml water
2.5 ml salt

Method

Couscous salad:

Add the couscous to a large bowl. Add the salt, pepper and vegetable stock and stir. Cover and set aside for 5 minutes.
Halve the cherry tomatoes and chop the cucumbers into smaller pieces. Remove the seeds from the peppers and slice thinly.

Yoghurt dressing: In a bowl, combine the yoghurt, olive oil, basil pesto, lemon juice, water, and salt together and mix well with a whisk or hand blender.

To serve:

Using a fork to separate the grains. Add to a large serving dish and add the chickpeas, cherry tomatoes, cucumbers and peppers.
Crumble over the feta and toss gently together. Garnish with the chopped basil.
Serve with the yoghurt pesto dressing.
An easy summer side dish!