Jewel Salad recipe…

Cous cousThis is a bit of a departure for me – I don’t usually do recipes – but I put a picture of this salad on Instagram and was asked for the recipe. Typing anything longer than a sentence on my phone is a battle with fat fingers, so I’m posting it here.

This is a cous cous recipe that I usually serve warm with a chicken tagine that fills the house with wonderful scent of Moroccan spices. However it is just yummy and perfect as a side salad.

I made it without adding the olive oil, which meant that it worked out at half a syn for 100 grams of made up salad – should you be doing Slimming World! It is fabulously healthy anyway you make it.┬á Adjust the amount of herbs and vegetables for the quantity you are making, but enough to give it a jewel-like look.


Precooked cous cous from the supermarket.
Boiling water
Virgin Olive Oil
Juice of a half a lemon
Large handfuls of parsley and mint
Spring onions
Chili/Sweet Peppers (a mix of red, yellow and green would be good) and/or whatever vegetable you like – sweetcorn nibs would add to the colour.

Here goes –

Use the pre-cooked cous cous that you can buy in the supermarket, Allow approximately 40gms (one third of a cup) per serving. Put in a heatproof bowl and pour over 50ml of boiling water per serving, cover and leave for five minutes. Separate grains with a fork to fluff up.

Meanwhile finely chop parsley and mint leaves – big handfuls! Deseed and chop a couple of large tomatoes and a big bunch of spring onions. Crush a couple of garlic cloves. Squeeze half a lemon. After that it’s up to you. I added some finely chopped chili and sweet red pepper to this one,

Now, if you’re using it, add a couple of tablespoons of virgin olive oil to the cous cous and stir thoroughly, then add the garlic, lemon juice and vegetables and salt to taste.

Finally, as a lovely extra, stir in some pistachio nuts and sprinkle with pomegranate seeds.