Couscous Salad Greek Style

Couscous Salad Greek Style

Recipe by Tonia Buxton, tried and tasted by AnnabelCourse: Veggie / VeganCuisine: GreekDifficulty: Easy


Prep time



This, Couscous Salad Greek style, is such a simple recipe that everyone will enjoy. It soaks up all the flavours and is delicious with lamb.


  • 400g couscous

  • 100g dried cranberries

  • 2 red onions, finely chopped

  • 10 spring onions, trimmed and finely sliced

  • 8 preserved lemons, finely sliced

  • 1 Bird’s eye chilli, finely chopped

  • Juice of 3 large lemons

  • 5 tbsp olive oil

  • 5 tbsp chopped mint leaves, plus extra to garnish

  • 5 tbsp chopped fresh coriander

  • 5 tbsp chopped fresh flat-leaf parsley

  • Tomato & Onion Salsa to serve (optional)


  • Prepare the couscous according to the packet instructions. Tip into a large bowl and stir in the dried cranberries. Leave to cool.
  • Stir in all the remaining ingredients and combine well. Cover and chill for 1 hour to let the flavours develop.
  • Serve at room temperature, topped, if liked, with tomato and onion salsa.
  • A fresh tomato salsa is a great garnish for this couscous salad. Finely dice and mis together 4 tomatoes, 1 red onion and a Bird’s Eye chilli (deseeded for a milder heat). Season and spoon on the centre of the couscous, topped with fresh mint leaves.

Cook’s Tip

  • To purchase The Real Greek cookbook click HERE
To purchase click HERE

More really interesting salad recipes here