Preparation time: 20 minutes (plus several hours in the fridge – ideally overnight).
Serves 5 as an accompaniment to a main meal.

This cous cous salad originates from the Middle East. The fresh flavours of tomato, lemon, mint and red onion make it an absolute favourite amongst my friends. It is a perfect accompaniment to grilled meat or fish (such as the Lamb Kebabs in our BBQ section). What is special about it is that the cous cous does not need cooking, the salad is left in the fridge for a few hours (or overnight) to swell up in the acidic lemon juice and the tomatoes!

Listen to the recipe podcast:


200g cous cous
400g very ripe tomatoes
Juice of 2 juicy lemons
1 large red onion
1 cucumber, washed
20g mint (this is the weight before the stalks have been removed)
1 ½ -2 tbsp olive oil
Pinch of salt
Freshly ground black pepper to taste


Large Mixing Bowl


Cut the cucumber lengthways down the middle and then chop each half again lengthways into very fine strips. Then turn these strips round and chop them into half cm cubes.

Peel the red onion, slice into fine slices and then chop these slices into very tiny pieces.

Chop the tomatoes in into little cubes of about half a cm (it sounds tiny but finely chopped tomato makes this salad all the more yummy).

Remove the stalks from the mint and chop this finely, either by chopping with a sharp knife on a chopping board or by putting this into a cup and chopping it with scissors.

Put all the chopped vegetables into a large bowl.

Juice the lemons and pour the juice into the vegetables, add olive oil, lemon juice and black pepper.

Give the mixture a really good stir with a large spoon.

Put the mixture into the fridge for at least 1½ hours, it is ideal if you can leave this overnight in the fridge.

The cous cous will have expanded in the lemon juice as well as from the acid in the tomato juice.

Listen to the recipe podcast:

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