- Dish type
- Pasta salad
- Couscous salad
Just like Hawaiian pizza, this couscous salad is graced with ham and pineapple. Couscous is tossed with seasonings, onion, peas and pineapple in a Dijon-lemon dressing.
30 people made this
- 250ml water
- 30g butter
- 1/2 teaspoon garlic granules
- 175g couscous
- 115g cooked ham, cut into 1.25cm pieces
- 1 (227g) tin pineapple chunks, juice reserved
- 1/2 small red onion, sliced
- 150g frozen peas, thawed
- 1 tablespoon lemon juice
- Dijon mustard
- 1 tablespoon vegetable oil
- salt and pepper to taste
MethodPrep:20min ›Cook:5min ›Ready in:25min
- In a large saucepan, bring water, butter and garlic granules to the boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
- In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
- In a small bowl whisk together 4 tablespoons reserved pineapple juice, lemon juice, Dijon mustard and vegetable oil.
- Pour dressing over the salad and stir to coat. Salt and pepper to taste.
Reviews & ratingsAverage global rating:(21)
Reviews in English (15)
Most family members enjoyed this. I think it has a great flavor, however I did double the dressing portion. The 2 year old even ate it!-23 Sep 2007
Very delicious recipe - but I agree that the onion is too overpowering. I bought the smallest red onion I could find, and used half, and that was still too much. I suggest maybe 1/4 small red onion. Otherwise, very easy and quick to make!-20 May 2005
Grilled Merguez and Onions With Mint-Lemon Couscous
David Malosh for The New York Times. Food Stylist: Simon Andrews.
In this summery salad, spicy merguez are grilled until seared, then served over a mound of couscous and vegetables that have been seasoned with herbs, cumin and plenty of lemon. Red onions wedges, grilled on one side only, are charred and caramelized in some parts while staying crisp and pungent in others. If you can’t get merguez (which are traditional North African sausages made from lamb, beef or a combination of both), you can substitute any other spicy sausages. Choose something with a bite to contrast with the juicy sweetness of fresh tomatoes and cucumbers. Note that those without grill access can easily use the broiler here.
- 1/2 cup chicken broth, low-sodium (or low-sodium vegetable broth)
- 1/2 cup couscous (uncooked)
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon cumin, ground
- fresh lime juice (1 Tablespoon, optional)
- 1 can black beans, low-sodium (drained and rinsed)
- 1/2 onion, medium (minced)
- 1/2 red or green pepper (minced)
- 1 cup frozen corn, thawed (or 1/2 cup canned whole kernel corn)
- fresh cilantro (2 Tablespoons chopped, optional)
1. Before starting to prepare the recipe:
a. Wash red or green pepper and cilantro (if using).
b. Wash and juice the lime into a small bowl (if using).
c. Drain and rinse the black beans and corn (if using canned corn).
d. Collect, mince, and measure all ingredients.
2. Bring broth to a boil in a small pot, and stir in couscous.
3. Cover the pot, and remove it from the heat. Let stand for 5 minutes.
4. In a large bowl, whisk together oil, vinegar, cumin, and lime juice (if using).
5. Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss.
6. Fluff the couscous well with a fork, breaking up any chunks. Add to beans and vegetables, and mix well.
Ingredients for Couscous Salad
- chicken broth
- black beans
- sweet onion
- green onions
- red pepper
- green pepper
- fresh washed and chopped parsley
- cherry tomatoes
- Southwest Corn
- Green Chiles
- Taco Sauce
- Olive Oil
- Brown sugar
- Chili powder
- Coarse ground Garlic salt
- Seasoned Pepper
No-Cook Couscous Salad with Chickpeas and Feta
No need to boil water to prep this no-cook couscous salad! Couscous, which is a type of very tiny semolina pasta, really just needs to be rehydrated before serving. For this salad, you'll combine the couscous with a few staple pantry ingredients, then let it soak in the dressing for a couple hours (or even overnight if you'd like to prep it in advance). Serve it chilled or room temperature — no heat required!
What is Couscous Salad?
Couscous itself – itty bitty balls of pasta made from wheat semolina – calls Northern Africa and some areas of the Middle East home. It is traditionally served as a bed for warm spiced stews, meat or vegetables not in salad. In North America, however, we more typically toss the tiny pasta with fresh vegetables, dried fruit and cheese then add a nice fresh vinaigrette.
The textural contrast of teensy, chewy bits interspersed with crunchy veggies and handfuls of fresh herbs is irresistible.
Couscous salad makes a perfect barbeque side dish or potluck contribution. Add a grilled chicken breast, and you’ve got a complete meal. Stuff leftovers into a pita with some hummus for lunch the next day.
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- Serves 4 to 6
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 cup loosely packed cilantro, finely chopped
- 1 cup loosely packed Italian parsley, finely chopped
- 1/2 English cucumber, cut lengthwise and very thinly sliced
- 1/2 red onion, cut in half and shaved extremely thin
- 1 lemon, zested and juiced, about 3 tablespoons
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey or agave syrup, warmed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 tablespoon toasted pine nuts
- 3 ounces feta cheese, optional
- Salt and pepper to taste
Put the couscous in a large bowl and pour the boiling water over it. Cover with a lid or a plate and set aside for 5 minutes. Then remove the lid and fluff with a fork.
Toss the finely chopped herbs with the couscous, as well as the sliced cucumber, onion, and lemon zest.
Whisk together the lemon juice, olive oil, honey, chili powder, and cumin, then toss this dressing with the couscous. Stir in the pine nuts. Crumble the feta and stir that in as well. Taste and season generously with salt and pepper.
Serve immediately, or refrigerate until ready to serve. Store leftovers in a covered container for up to 5 days.
Per serving, based on 4 servings. (% daily value)
Calories 407 Fat 22.9 g (35.2%) Saturated 5.4 g (27.2%) Carbs
41.8 g (13.9%) Fiber 3.4 g (13.8%) Sugars 5.9 g Protein 10.2 g (20.3%) Cholesterol 18.9 mg (6.3%) Sodium 261.6 mg (10.9%)
What is Maftoul?
Maftoul is the Arabic word for couscous. In Palestine couscous is widely used and prized. I first came across a couscous salad at a cafe where they coated it in chutney, while it was fabulous, it wasn't until my son's grandmother introduced me to her Palestinian version of properly used maftoul. It was stewed and wholesome. This is where I got the inspiration for this salad. She used the word maftoul interchangeably for both the small variety (as used in this recipe) and the larger variety (Pearl Couscous Lebanese Moghrabieh)
This is a great, simple, healthy light dinner recipe. Guests I've made it for have adopted it into their menu rotations too. I use regular white vinegar in the dressing - makes for a more flavorful dressing, IMHO. Definitely a keeper recipe.
Something different when tired of pasta.
I made this recipe and loved it. I love the texture of couscous and I think it's so great for summer salads. I also recently made this chicken salad which I loved. light and super simple to make: http://perdueyummersummer.com/recipes/apple-and-curry-chicken-salad/25/
The 3 teenagers, aka locusts or grand kids, wanted shrimp, not chicken. So I bought 1 1/2 lb medium deveined shrimp for the doubled recipe, defrosted the whole bag, seasoned leaning toward .Mexican spices (at my own home I would have used Caribbean jerk seasoning), saute'd them until done, then added them to the rest of the recipe as written. 2 hrs of mingle time was enough to blend the flavors. 7 people polished the doubled recipe and a loaf of Publix' sourdough bread. The next time I will serve the salad on a bed of spinach or other greenery. Our picky son-in-law even asked me to email the recipe to our daughter! Raves from the locusts whose individual preferences make preparing a meal everyone likes a challenge!
I LOVED IT !! Such a light and flavourful recipe, i just substituted the wine vinegar with balsamic vinegar and added some lemon juice.
I made the recipe as written. There's a lot of chopping, so be prepared. That is, unless you have someone in the wings to chop everything for you like in the video. I had prepared and mixed everything together before I had chopped any of the fresh parsley and tasted it to see if it actually needed the parsley. There was an overpowering taste of the white wine vinegar, so I went ahead and added the parsley. Amazingly enough the parsley toned down the vinegar taste. I let it sit over-night in the fridge and took it to a potluck at work. No one asked for the recipe, even though most people ate it. I found it to still have a bit of a vinegar taste, but did enjoy it. I may add the cherry tomatoes and feta cheese like suggested in the video next time.