Fresh, simple and very healthy best describe this vibrant spicy couscous salad. It’s quick to prepare, full of texture and bright flavors, and makes a great light lunch or side dish.
Spicy Couscous Salad Ingredients
250 grams couscous
400 ml water
20 cherry tomatoes, halved
1 red chilli, finely sliced (adjust to taste)
Half a cucumber, diced
1 handful fresh thyme (including flowers if available)
1 handful baby spinach leaves, roughly chopped
Juice of one lemon
2 grated carrots
4 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Method
Place the couscous in a heatproof bowl and pour over the water. Stir briefly, cover with a plate or lid, and leave to steam for 10 minutes until the grains have absorbed the liquid.
While the couscous rests, prepare the vegetables and herbs. Combine the halved cherry tomatoes, sliced red chilli, diced cucumber, grated carrots, chopped spinach and thyme in a large serving bowl. Add the lemon juice and olive oil, then toss to coat everything evenly.
Fluff the couscous with a fork to separate the grains, then fold it into the salad. Taste and season with salt and pepper. Mix gently until well combined.
This salad keeps well for a day in the refrigerator and works nicely as a picnic dish or as a companion to grilled fish, chicken or roasted vegetables. If you like more herb aroma, increase the thyme or add a handful of chopped parsley. For extra creaminess, stir in a spoonful of plain yogurt or crumbled feta before serving.
I love using flowering thyme when possible — it adds a subtle fragrance and an attractive touch to the finished salad.