Crunchy Couscous Salad


Country of origin: Greece Nuts, olives and lettuce leaves with couscous.

Serves 4 to 6 portions, and can be used as a light lunch, or as a side dish to a poultry main course.

Similar to Fattoush.


225 gm
Zaytoun FAIRTRADE couscous
3 slices
multigrain or wholemeal bread
450 ml
100 gm (1 packet)
Tropical Wholefoods FAIRTRADE sundried tomatoes
clove garlic
20 to 24
Zaytoun FAIRTRADE olives (black and / or green)
50 g
FAIRTRADE brazil nuts
225 g
greek feta cheese
25 ml
Zaytoun FAIRTRADE olive oil
iceberg lettuce



Toast the bread and cut into 1 cm chunks.

Boil the water for the couscous.

Skin and crush the garlic.

Slice fine the tomatoes.

Zest and juice the lemon, discard the pith.

Chop the brazil nuts.

Cut into chunks or crumble the feta cheese.

Wash enough lettuce leaves to cover the plates.


Put the couscous into a shallow bowl and add the hot water. Fluff with a fork and leave to stand for about 10 minutes while you make the dressing.

Mix the oil and lemon juice and zest with the crushed garlic, add salt and pepper seasoning to taste.

Add the oil and lemon dressing to the couscous and once the couscous is moist and fluffy turn it out into a mixing bowl.

Add the feta cheese chunks, chopped nuts, olives, and sliced tomatoes and turn gently to mix.

Chill for 1 hour (if you have the time).

Add the chunks of toasted bread and turn gently to mix.

Cover the plates with lettuce leaves.

Spoon out the couscous mixture over the lettuce.

To serve

Serve chilled.


Other nuts such as FAIRTRADE cashews can be used.

Bulgar wheat can be substituted for the couscous.