Delia Smith Couscous Salad Recipe

This fresh and colourful couscous salad is inspired by the simple, unfussy cooking style of . Light, fluffy couscous is mixed with crisp vegetables, herbs, and a bright lemon dressing for a dish that feels both wholesome and satisfying. It is quick to prepare, beginner friendly, and perfect for lunches, picnics, or easy entertaining. From start to finish, it takes around 25 minutes.

Ingredients

For the couscous

• 250g couscous
• 300ml boiling vegetable stock
• 1 tbsp olive oil

For the salad

• 1 small cucumber, finely diced
• 200g cherry tomatoes, halved
• 1 red pepper, deseeded and diced
• 3 spring onions, thinly sliced
• 30g fresh parsley, finely chopped
• 20g fresh mint, finely chopped

For the dressing

• 3 tbsp extra virgin olive oil
• 1 lemon, zest and juice
• Salt and freshly ground black pepper, to taste

How to Make Delia Smith Couscous Salad

• Prepare the couscous: Place the couscous in a large heatproof bowl. Pour over the boiling vegetable stock, add the olive oil, cover tightly, and leave for 5 minutes until the liquid is absorbed.
• Fluff the grains: Use a fork to gently separate the couscous grains. This helps keep the texture light and prevents clumping.
• Prepare the vegetables: While the couscous is cooling slightly, chop the cucumber, tomatoes, red pepper, and spring onions. Finely chop the parsley and mint.
• Mix the salad: Add the prepared vegetables and herbs to the couscous bowl and mix gently until evenly distributed.
• Make the dressing: In a small bowl, whisk together the olive oil, lemon zest, and lemon juice. Season with salt and black pepper.
• Combine and rest: Pour the dressing over the couscous salad and toss lightly. Leave to stand for 10 minutes so the flavours can develop before serving.

Tips

Why is my couscous soggy?

This usually means too much liquid was added. Measure the stock carefully and fluff the couscous with a fork rather than stirring.

How do I keep the salad light and fluffy?

Always fork through the couscous after soaking and allow it to cool slightly before adding the vegetables.

Can I make this salad more filling?

Add cooked chickpeas, grilled halloumi, or shredded roast chicken for a heartier version.

Serving Suggestions

• Serve alongside grilled chicken or fish
• Enjoy as part of a mezze-style spread
• Pack for lunch with a pot of hummus

Storage

Room temperature

This salad can sit out for up to 2 hours, making it ideal for picnics and buffets.

Refrigerator

Store in an airtight container for up to 3 days. Stir before serving and refresh with a little lemon juice if needed.

Freezing

Freezing is not recommended as the vegetables lose their texture once thawed.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 42g
• Protein: 9g
• Fat: 13g
• Saturated Fat: 2g
• Sodium: 420mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Couscous Salad Recipe

Recipe by Sherry AvilaCourse: Salad, LunchCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A fresh and simple couscous salad with vegetables, herbs, and a lemon dressing. Light, fluffy, and perfect for lunches or side dishes.

Ingredients

• 250g couscous

• 300ml boiling vegetable stock

• 1 tbsp olive oil

• 1 cucumber, diced

• 200g cherry tomatoes

• 1 red pepper, diced

• 3 spring onions

• Fresh parsley, chopped

• Fresh mint, chopped

• 3 tbsp extra virgin olive oil

• 1 lemon, zest and juice

• Salt and pepper

Directions

• Pour boiling stock over couscous, cover, and leave for 5 minutes.
• Fluff couscous with a fork and allow to cool slightly.
• Add chopped vegetables and herbs to the couscous.
• Whisk together dressing ingredients and pour over salad.
• Mix gently and rest for 10 minutes before serving.

Notes

• Fluff couscous gently for best texture.
• Adjust lemon juice to taste.
• Add protein if serving as a main.